Delicata And Acorn Squash Soup - cooking recipe

Ingredients

2 lbs delicata squash, cut in half, seeded, peeled & cut into large pieces
1 lb acorn squash, cut in half, seeded, peeled & cut into large pieces
1 tablespoon butter (I used olive oil)
1 large sweet onion, peeled & coarsely chopped, sauteed in butter (or olive oil)
4 garlic cloves, minced
2 medium yukon gold potatoes, peeled & cut into large cubes (I didn't peel)
3 medium tomatoes, peeled, seeded, & coarsely chopped (I didn't peel or seed, instead using whole tomatoes)
2 tablespoons chopped flat leaf parsley (I substituted about 4 tbsp. of regular curly leaf parsley)
2 bay leaves
1 teaspoon fresh thyme leave (I used about a tablespoon)
1 teaspoon fresh marjoram (I used about a tablespoon)
2 tablespoons summer savory, leaves (optional, not part of original recipe)
3 tablespoons high-quality extra virgin olive oil
6 -8 cups chicken stock (I substituted vegetable stock)
sea salt
fresh ground black pepper
Garnish (optional)
6 tablespoons hazelnut oil (I substituted \"Green Gold\" pumpkin seed oil, available from Chefshop.com, excellent taste & nice col)
6 tablespoons creme fraiche (I substituted sour cream)

Preparation

In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.