Recipe provided by Mimi Wood, Washington Inn
3 pounds pumpkin or mixed fall squash(butternut, acorn, etc) cut in half and place in a roasting pan cavity side
up. Sprinkle with a few pinches of nutmeg and allspice and 2 tsp of cinnamon.
Dot with 4 tablespoons butter and 2 Tablespoons brown sugar.
Put a little water in bottom of pan and cover with foil.
Bake at 375 45 min to 1 hour
Remove from oven and let cool enough to handle.
Scrape flesh from the shells and save any drippings from the roasting pan.
In a large pot saute til very soft
4 tablespoons butter
1 medium onion chopped
1 peeled and diced granny smith apple
2 1/2 - 3 inch piece peeled sliced ginger
Add
The roasted squash and any pan juices
2 bay leaves
1 cup apple cider
1 quart chicken stock
Pinch nutmeg, cinnamon, allspice.
Cook for about 1 hour.
Remove bay leaf.
Add
1 cup heavy cream and a pinch of cayenne pepper.
Puree with a hand blender.
Mix 1/2 tsp 5 spice & 1/2 cup creme fraiche.
Spoon a dollop onto each bowl of soup.
