2 quarts servings
- 3 3/4 pounds pumpkin or butternut squash
- 1 acorn squash (about 1 3/4 pounds)
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 white onion (about 4 ounces), peeled, trimmed, and finely diced
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 4 cups chicken stock or vegetable stock
- 1 cup heavy cream
- 1 sprig fresh rosemary
- 1 recipe cranberry relish:
- 2 cups fresh cranberries
- 1/2 cup sugar
- 1/2 cup versus or 3 tablespoons lemon juice
- In a small saucepan, combine all the ingredients.
- Bring to a boil, then lower to a simmer.
- Continue to cook until the mixture is thick and the berries are glazed.
- Allow to cool.
- Transfer to a covered container and refrigerate until needed. Yield: 1 1/3 cups
- 1 recipe cardamom cream:
- 2 cups heavy cream
- 1 tablespoon black cardamom seeds
- In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains.
- Allow to cool. Reserve.
- Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve. Yield: about 1/4 cup
- 1/2 recipe spiced caramelized pecans:
- 3 cups peanut oil
- 2 cups pecan halves
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 cup sifted confectioners' sugar
- In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
- Meanwhile, in a large saucepan bring 2 quarts of water to a boil.
- Add the pecans and boil for 2 minutes.
- Drain in a large strainer, shaking off all excess water.
- Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans.
- Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
- Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally.
- Remove with a slotted spoon to a baking tray to cool. Yield: 2 cups
- 4 tablespoons pumpkin seed oil
Another yummy soup recipe from my Mummy.
If desired, bake small squash until tender, scoop out, and use as individual serving bowls.