Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 5 minutes |
Description
The silkiness of the quash and the tartness of cranberries is a match made in heaven!
Ingredients
- 3 acorn squash. cut in half and seeds removed
- 3 T unsalted butter, softened
- 1 t ground cinnamon
- 1 T honey
- 2 T unsalted butter
- 1 large onion, finely chopped
- 1 medium leek, finely chopped
- 2 shallots, finely chopped
- 3 c chicken or vegetable stock
- salt to taste
Instructions
Preheat the oven to 400 degrees F. Place the squash in a large baking dish and rub with the softened butter, sprinkle with the cinnamon and drizzle with the honey and cover with foil. Roast until soft, about 30 minutes. Let cool slightly and scoop out the pulp from the skin, discard rind and puree in food processor. Heat the remaining butter in a large stockpot over medium heat. Add onion, leek and shallots and cook until soft. Add the stock and puree and bring to a boil. Reduce heat and simmer for 20-30 minutes, season with salt.
For the Cranberry Creme Fraiche:
1/2 cup creme fraiche or sour cream
1/4 cup cranberry sauce
Mix together the ingredients and chill for one hour. Spoon a small amount on warm soup.