1/4 cup butter
1 butternut squash (about 4 lbs.) , peeled, seeded and cut into 1 inch cubes
1 sweet potato peeled and diced into 1 inch cubes
1 large onion, diced into 1 inch cubes
2 cloves garlic, peeled and sliced
2 sprigs fresh thyme
1-2 bay leaves
6-8 cups chicken broth (or vegetable to make vegetarian)
2 Tb. brown sugar
Salt and pepper
For spiced cream:
1/3 cup sour cream or creme fraiche
1/8 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
Combine ingredients of spiced cream and set aside.
In large skillet, heat 2 Tb. butter over medium-high heat. Add squash, sweet potato and onion to pan. (If they don't all fit, do it in 2 batches) Season with salt and peper. Cook for 15 minutes, stirring occaisionally, until nicely carmelized, but still firm.
When squash is nearly cooked, heat remaining butter in a soup pot over medium-high heat. Add garlic, thyme sprigs and bay leaf and stir for about 1 minute. Add the squash and chicken broth. Raise heat to high and bring to boil. reduce the heat and simmer. partially covered for about 25 minutes. Using slotted spoon, remove tyme and bay leaf and discard. Transfer soup, in batches, to the blender and puree until smooth. Return soup to pot to heat through. Garnich with spiced cream and serve.