1 onion, chopped 1 Tablespoon butter 2 cups chicken broth ( or vegetable broth) 2 small crookneck squash, chopped 2 Tablespoons canned green chiles 1 teaspoon salt 1/4 teaspoon white pepper 1/2 cup cream 1/2 cup milk 1/2 cup Monterey Jack cheese, shredded Ground nutmeg
For garnish: 1/2 jalapeño pepper, seeded & finely chopped 1 large garlic clove, minced & mashed into a paste with 1/2 teaspoon salt 1/2 cup créme fraîche or sour cream
For garnish: In a small bowl, mix together jalapeño, garlic paste and créme fraîche or sour cream. Cover and refrigerate for 2 hours.
Force mixture through a fine sieve over a small bowl. Transfer to a squeeze bottle and refrigerate. (This can be done 1 day ahead of time. Let cream come to room temperature before serving.)
For soup: Heat butter in a medium saucepan until melted. Add onion and squash and saute until vegetables are tender. Add broth, chiles, salt and pepper; bring to a boil then reduce heat to a simmer and cook for 5 minutes. Let cool then transfer to a food processor and puree. Strain into a clean pot and add milk, cream and a dash of nutmeg. Heat to steaming. Add cheese and heat until cheese melts. Ladle soup into soup bowls and squiggle a design with jalapeno cream sauce; serve immediately.