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Ingredientes
- 2 x Acorn squash - (abt 2 lbs ea)
- 2 lb Buttercup squash - (1 squash)
- 2 lb Butternut squash - (1 squash)
- 1 stk Butter cut into Tbsp.
- 1/4 c. Molasses
- 2 x Carrots peeled and halved
- 2 x Parsnips peeled and halved
- 1 x Onion julienned
- 6 x Garlic cloves peeled
- 2 c. White wine
- 8 c. Chicken stock
- 1 tsp Allspice
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1/2 c. Heavy cream
- 2 c. Roasted Spaghetti Squash see * Note
- 1 Tbsp. Finely-minced parsley
- 2 Tbsp. Creme fraiche
- 1 Tbsp. Minced chives
Direcciones
- Preheat the oven to 350 degrees.
- Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. Place one Tbsp. of butter and 1 Tbsp. of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash. Pour 1 c. of the wine and 1 c. of the stock in the pan, cover with foil, and bake for 2 hrs. Remove from the oven and cold the vegetables for 5 min.
- Scoop the flesh out of each squash and place in large sauce pot. Throw away the skin. Place the other roasted vegetables and the cooking liquid in the pot. Add in the remaining wine and chicken stock to the pot. Bring the liquid up to a boil and reduce to a simmer. Season with allspice, salt and pepper. Simmer the soup for 10 min. Remove from the heat.
- Using a hand-held blender, puree the soup till smooth. Return the soup to the heat and stir in the cream. Adjust the seasonings if needed.
- In a saute/fry pan, heat the remaining butter. When the butter has melted, saute/fry the spaghetti squash for 2 min. Add in the parsley. Season with salt and pepper.
- Ladle the soup in a shallow bowl. Garnish the soup with the sauteed spaghetti squash, creme fraiche, and chives.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 130 | 44% |
| Total Fat 14.78g | 18% |
| Saturated Fat 9.12g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 483mg | 20% |
| Potassium 913mg | 26% |
| Total Carbs 28.49g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.63g | 6% |
| Protein 4.34g | 7% |
