Ingredients
1 poundbutter nut squash
½ French baguette, crust trimmed and sliced
2 tablespoon butter, unsalted
½ yellow or white onion, diced fine
1 leek, white part only, diced fine
½ cup carrot, diced fine
Pinch salt
Pinch white pepper
Pinch ground allspice
Pinch ground ginger
1 quartchicken stock, homemade or low sodium
3 ounces heavy cream, warmed
Garnish6 slices French bread baguette, sliced thin
1 tablespoon butter
1 Granny Smith apple, diced (can leave skin off or on)
1 tablespoon butter
1 tablespoon brown sugar
2 tablespoon crème fraiche
2 tablespoon pecans, chopped fine
Directions
•Preheat oven to 350 degrees. Slice squash in half lengthwise. Place squash cut side down onto a sheet pan. Roast for ½ hour.
•Spread 1 tablespoon of the butter into a small sauté pan. Fry the bread on both sides. Reserve.
•Remove squash from oven and peel skin away from flesh. Coarsely chop.
•In a large saucepan melt butter. Add vegetables and cook to sweat on low heat. Try not to let vegetables get brown. Add spices.
•Add squash and stock. Simmer 10 minutes. Add fried bread and continue to simmer for an additional 10 minutes.
•Puree soup.
•Finish with warmed cream.
Garnish•Trim the crust of the bread. Place the butter in a small sauté pan that has been heated. Cook the bread until toasted on both sides. Remove from the pan and reserve.
•In the same sauce pan heat the second table spoon of butter. Add apples and cook until lightly browned and caramelized.
•Place one toasted French bread slice on top of each serving of soup; garnish with crème fraiche and pecans.
