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Categories:
butternut squash unsalted butter brown sugar onion carrots garlic granny smith apple fresh rosemary salt chicken stock apple cider ground ginger ground mace Creme Fraiche
Viewed: 51 - Published at: 9 years agoIngredients
- 4 1/2 4 1/2 lbs hubbard squash or 4 1/2 lbs butternut squash
- 6 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 large onion, cut in large chunks
- 3 large carrots, cut in large chunks
- 4 garlic cloves, unpeeled
- 1 granny smith apple, peeled and quartered
- 1 tablespoon fresh rosemary, chopped
- salt and pepper
- 7 cups chicken stock
- 2 cups apple cider
- 1 teaspoon ground ginger
- 1/2 teaspoon ground mace
- 1/2 cup creme fraiche
Method
- Preheat oven to 350°F.
- Cut pumpkin in half and scoop out seeds.
- Place in shallow roasting pan, cut sides up.
- Divide butter and brown sugar among cavities.
- Arrange onion, carrots,garlic and apple around pumpkin.
- Sprinkle with rosemary and salt and pepper.
- Pour 2 cups of stock around vegetables and cover pan with foil.
- Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
- Scoop pumpkin out of skin.
- Squeeze garlic out of skin.
- Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
- (Can be made to this point and refrigerated for 2 days).
- Transfer puree to a large saucepan and whisk in cider.
- Add as much of remaining stock as necessary to achieved desired consistency.
- Season with mace and ginger.
- Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
- Re season with salt and pepper if necessary.
- Serve in soup bowls with a dollop of creme fraiche.
