2 acorn squash (peeled, seeded and cut into large cubes)
1 onion (diced)
2 carrots (sliced)
chili flakes (to taste)
1/2 teaspoon freshly grated nutmeg
2 cloves garlic (minced)
5 cups water (plus more if needed)
creme fraiche (to serve)
chives (minced, to serve)
salt and freshly ground black pepper (to taste)
extra-virgin olive oil
In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft.
Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more.
Blend the soup until smooth and creamy. Adjust seasoning.
Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.