Delicata Squash Soup

Directions

1. 1
   Preheat the oven to 300.
2. 2
   Set the squash, cut sides up, on a rimmed baking sheet lined with foil.
3. 3
   Add 1/2 teaspoon of the butter to each squash and season with salt and pepper.
4. 4
   Add 1/8 inch of water to the baking sheet.
5. 5
   Roast the squash for 45 minutes, or until tender.
6. 6
   In a large saucepan, melt the remaining 2 tablespoons of butter.
7. 7
   Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes.
8. 8
   Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream.
9. 9
   Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
10. 10
    Puree the soup in batches in a blender or food processor.
11. 11
    Strain into a clean saucepan and season with salt and pepper.
12. 12
    Ladle the soup into soup plates and garnish with a dollop of creme fraiche and a fresh truffle shaving if desired.