2 medium butternut squash (about 2 pounds total)
4 cups chicken broth
1 cup creme fraiche or heavy cream
2 tablespoons butter
Cayenne pepper or curry powder to taste (I vary the recipe, depending on my mood. Both options are good)
Salt and fresh black pepper
Peel the squash and cut in half. Scoop out the seeds and then cut the squash into chunks. Combine the squash with the broth in a large sauce pan and bring to a boil. Reduce the heat to medium and simmer for about 20 minutes, until the squash is very tender. Allow to cool for about 15 minutes or so, stirring occasionally to release the heat.
Working in batches, puree the squash with the broth in a blender. Return the soup to a large sauce pan and heat over medium low heat. Stir in the creme fraiche or cream. Add the cayenne pepper or curry powder and stir. Add salt and pepper to taste. Serve hot with crusty bread and a salad.