Combine the buttermilk and heavy cream in a non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, this usually takes 12 hours. Store in fridge for up to 2 weeks.
Preheat oven to 400 degrees F. Place the squash on a baking sheet lined with parchment paper or foil, drizzle with the oil and honey. Place in the oven and roast for 25-35 minutes or until tender.
Heat a skillet until its hot, add the onions and garlic and fry for 1-2 minutes. Add the wine and vegetable stock, bring to a boil. Simmer for 3-4 minutes and then add the cooked squash.
While that is cooking, chop half of the basil and all of the chervil and place in a food processor with the olive oil and blend to a fine puree. Pour into a separate bowl and set aside.
Rinse out the food processor. Place the butternut soup in the food processor, add the heavy cream, lime juice and zest and blend to a puree. Return the butternut soup to a pan and heat through, season to taste with salt and pepper.
To serve, ladle the soup into bowls, top with a spoonful of creme fraiche. Sprinkle with toasted pine nuts, and drizzle with the herb puree. Garnish with the remaining basil leaves.
Share this Recipe
Where to Buy
Midwest Leader in the Herb Industry
Mariposa Farms fresh herbs are locally grown with tender loving care in a clean, healthy, greenhouse environment. Our herbs are hand picked daily to ensure you the freshest, highest quality products. Add a “Taste of Iowa” to enhance your home cooked meals. Your family will appreciate the difference!