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Ingredientes
- 4 large Butternut squash -- halved and deseeded
- water
- 3 shallots
- 8 granny smith apples -- cored and peeled
- and chopped
- 2 cloves garlic
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 3/4 cup brown sugar
- 2 cups applejack brandy
- 1 medium onion -- chopped
- 3 stalks celery -- coarsely chopped
- 3 carrots -- coarsely chopped
- 3 1/2 quarts chicken stock
- 1 cup heavy cream
- 1/2 stick butter -- softened
- cornstarch & water to thicken
Direcciones
- Put a little water in a baking sheet, place squash cut side down, place in
- a 350 degree oven for about 1 hour or until tender.
- Meanwhile in a food processor place shallots,granny smith apples, garlic,
- cinnamon,allspice, ground cloves and brown sugar. Blend together.
- Place in saucepan with 2 cups applejack brandy, simmer until all
- ingredients are soft. Set aside.
- After squash has cooled scrape it away from the peel and place in a large
- size stock pot, along with onion, celery, and carrot.
- Add chicken stock and the applejack mixture. Bring to a boil, reduce to a
- simmer for 1 hour or until carrot is tender.
- Pour mixture through a fine strainer, mashing it through with a wooden
- spoon. Put it back in the stockpot, place back on the stove and bring to
- a boil, turn it down and thicken with cornstarch water mixture.
- Add heavy cream and blend in 1/2 stick butter with wire whip.
- Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 675g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 107 | 34% |
| Total Fat 12.14g | 15% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 734mg | 31% |
| Potassium 674mg | 19% |
| Total Carbs 49.24g | 13% |
| Dietary Fiber 6.9g | 23% |
| Sugars 38.8g | 26% |
| Protein 5.46g | 9% |
Comentarios
17 de Marzo de 2011This looks great Bob! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
