I adopted this recipe after Mean Chef (IHHDRO) left the site. My original review comments stated, "I had a nice butternut squash in my pantry that begged to be made into this soup. It was heavenly. Even my hubby, who really likes "manly" foods had 2 bowls of this soup. LOL Roasting the veggies brings out their best essence. The flavors meld perfectly and provide a rich and substantial soup. I did use a bit more onion, and didn't add the creme fraiche when serving. Still, this soup was tops. It is essential to a good fall menu." Source: "The New England Cookbook"
- 4 1⁄2 lbs sugar pumpkin or 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
- 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.