| 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 | t | Allspice |
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| 1/2 | c | Heavy cream |
| 2 | c | Roasted Spaghetti Squash |
| see * Note | ||
| 1 | T | Finely-chopped parsley |
| 2 | T | Creme fraiche |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 191
Total Fat: 21.5g
Cholesterol: 61.4mg
Sodium: 426mg
Potassium: 1353.1mg
Carbohydrates: 49.7g
Fiber: 7g
Sugar: 20.9g
Protein: 9.7g