1 lb. fresh young parsnips, peeled and diced
1 lb. fresh young yellow squash, peeled and diced
1 small red onion, peeled and diced
2 tablespoons unsalted butter
1/3 cup heavy cream
2 1/2 cups vegetable stock (or chicken stock)
3/4 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon freshly grated nutmeg
for the crème fraîche:
3/4 crème fraîche
1/2 teaspoon curry powder
chopped chives, for garnish
In soup pot, melt butter over medium heat. Add onion. Cook until just softened; do not brown. Add parsnips and squash. Cook until just starting to soften. Add stock. Bring to boil. Reduce heat to low and simmer, covered, until vegetables are very soft, 20 to 25 minutes. Let cool, slightly.
Using strainer or slotted spoon, remove vegetables to blender. Add stock from the pot to just cover and puree until smooth. Add cream, salt, pepper and nutmeg and blend well. Add additional stock to reach desired consistency. Chill until cold.
Mix curry powder and creme fraiche. Serve soup in bowl with a generous dollop of crème fraîche. Sprinkle with fresh chives.