Directions:
- Preheat oven to 350 degrees.
- Cut each squash in half and discard seeds.
- Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
- Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
- Allow to cool until squash can be safely handled, then scoop out insides of squash.
- Puree the flesh in a food processor, reserve.
- This should produce about 4 cups of pureed squash.
- In a medium stockpot, melt the remaining 4 tablespoons of butter.
- Over low heat, saute the onion, do not allow it to brown.
- Add pureed squash and cook over very low heat until heated through, stirring occasionally.
- Do not allow it to bubble up.
- Season with salt, pepper, ginger and cardamom.
- Pour in stock and bring to a boil, over low heat, stirring often.
- Cook about 20 minutes.
- Add the Cream Fraiche and rosemary spring.
- Warm through, remove rosemary and adjust seasonings to taste.
- Roast the peppers over flame on stove or under broiler until skin blackens evenly.
- Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
- In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
- Season with salt and pepper, strain, and pour into plastic squeeze bottle.
- Serve the soup with swirls of the roasted red pepper coulis.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.52 Kcal (1706 kJ) | ||
| Calories from fat | 166.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.47g | 28% | |
|---|---|---|---|
| Cholesterol | 41.25mg | 14% | |
| Sodium | 469.17mg | 20% | |
| Potassium | 1688.44mg | 36% | |
| Total Carbs | 56.96g | 19% | |
| Sugars | 10.96g | 44% | |
| Dietary Fiber | 8.96g | 36% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 114.6mg | 191% | |
| Vitamin A | 4mg | 132% | |
| Iron | 20.9mg | 116% | |
| Calcium | 206.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 60.44 Kcal (253 kJ) | ||
| Calories from fat | 24.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 28% | |
|---|---|---|---|
| Cholesterol | 6.12mg | 14% | |
| Sodium | 69.59mg | 20% | |
| Potassium | 250.43mg | 36% | |
| Total Carbs | 8.45g | 19% | |
| Sugars | 1.63g | 44% | |
| Dietary Fiber | 1.33g | 36% | |
| Protein | 1.48g | 20% | |
| Vitamin C | 17mg | 191% | |
| Vitamin A | 0.6mg | 132% | |
| Iron | 3.1mg | 116% | |
| Calcium | 30.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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