Name: Puree of Winter Squash Soup Of Love
Ingredients: 2 Acorn squash -; (abt 2 lbs ea); 2 lb Buttercup squash -; (1 squash); 2 lb Butternut squash -; (1 squash); 1 Stick Butter; cut into tablespoons; 1/4 c Molasses; 2 Carrots; peeled and halved; 2 Parsnips; peeled and halved; 1 Onion; julienned; 6 Garlic cloves; peeled; 2 c White wine; 8 c Chicken stock; 1 ts Allspice; Salt; to taste; Freshly-ground white pepper; to taste; 1/2 c Heavy cream; 2 c Roasted Spaghetti Squash; see * Note; 1 tb Finely-chopped parsley; 2 tb Creme fraiche; 1 tb Chopped chives

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Essnce09	8	servings

INGREDIENTS

2		Acorn squash -; (abt 2 lbs ea)
2	lb	Buttercup squash -; (1 squash)
2	lb	Butternut squash -; (1 squash)
1		Stick Butter; cut into tablespoons
1/4	c	Molasses
2		Carrots; peeled and halved
2		Parsnips; peeled and halved
1		Onion; julienned
6		Garlic cloves; peeled
2	c	White wine
8	c	Chicken stock
1	ts	Allspice
		Salt; to taste
		Freshly-ground white pepper; to taste
1/2	c	Heavy cream
2	c	Roasted Spaghetti Squash; see * Note
1	tb	Finely-chopped parsley
2	tb	Creme fraiche
1	tb	Chopped chives

INSTRUCTIONS

* Note: See the "Roasted Spaghetti Squash" recipe which is included in this
collection.
Preheat the oven to 350 degrees. Cut the squashes in half, lengthwise and
remove the seeds. Season the squash with salt and white pepper. Place the
halved squashes, skin side down, in a shallow roasting pan. Place one
tablespoon of butter and 1 tablespoon of molasses in the center of each
squash. Arrange the carrots, parsnips, onions, and garlic cloves around the
squash. Pour 1 cup of the wine and 1 cup of the stock in the pan, cover
with foil, and bake for 2 hours. Remove from the oven and cool the
vegetables for 5 minutes. Scoop the flesh out of each squash and place in
large sauce pot. Discard the skin. Place the other roasted vegetables and
the cooking liquid in the pot. Add the remaining wine and chicken stock to
the pot. Bring the liquid up to a boil and reduce to a simmer. Season with
allspice, salt and pepper. Simmer the soup for 10 minutes. Remove from the
heat. Using a hand-held blender, puree the soup until smooth. Return the
soup to the heat and stir in the cream. Adjust the seasonings if needed. In
a saute pan, heat the remaining butter. When the butter has melted, saute
the spaghetti squash for 2 minutes. Add the parsley. Season with salt and
pepper. Ladle the soup in a shallow bowl. Garnish the soup with the sauteed
spaghetti squash, creme fraiche, and chives. This recipe yields 8 to 10
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2421 broadcast 11-26-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-30-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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