Wash and peel potatoes, sweet potatoes, and carrots.
 

Quarter butternut squash, scoop out the seeds and peel the outside of quartered squash.
 

Chop the potatoes, sweet potatoes, onions, celery, carrots, and squash into even cube sizes.
 

In a large pot, heat butter and crème fraîche over medium heat. Stir in cut vegetables, salt, and pepper. Cover and let simmer on medium-low heat for about 10 minutes until the vegetables start to soften.

 

Once the vegetables have started to soften to the point where they are starting to fall apart, add half & half and chicken broth. Cover and let simmer on low for another 10-15 minutes until the vegetables become well cooked and slightly mushy. 

 

Let cool for 10 minutes or so.

 

Scoop the vegetables and broth from the pot into a blender or food processor. Puree into a silky smooth, slightly thick consistency.

 

To really bring out the flavor of all the ingredients of this delicious soup, plop a dollop of crème fraîche onto each serving.

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Submitted by Roger Vivas