Ingredients
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4 1/2 lbs hubbard squash or 4 1/2 lbs butternut squash
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6 tablespoons unsalted butter
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1/4 cup brown sugar
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1 large onion, cut in large chunks
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3 large carrots, cut in large chunks
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4 garlic cloves, unpeeled
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1 tablespoon fresh rosemary, chopped
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salt and pepper
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7 cups chicken stock
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2 cups apple cider
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1 teaspoon ground ginger
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1/2 teaspoon ground mace
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1/2 cup creme fraiche
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1 granny smith apple, peeled and quartered
Instructions
- 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.