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Ingredients
- 4 large Butternut squash -- halved and deseeded
- water
- 3 shallots
- 8 granny smith apples -- cored and peeled
- and chopped
- 2 cloves garlic
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 3/4 cup brown sugar
- 2 cups applejack brandy
- 1 medium onion -- chopped
- 3 stalks celery -- coarsely chopped
- 3 carrots -- coarsely chopped
- 3 1/2 quarts chicken stock
- 1 cup heavy cream
- 1/2 stick butter -- softened
- cornstarch & water to thicken
Directions
- Put a little water in a baking sheet, place squash cut side down, place in
- a 350 degree oven for about 1 hour or until tender.
- Meanwhile in a food processor place shallots,granny smith apples, garlic,
- cinnamon,allspice, ground cloves and brown sugar. Blend together.
- Place in saucepan with 2 cups applejack brandy, simmer until all
- ingredients are soft. Set aside.
- After squash has cooled scrape it away from the peel and place in a large
- size stock pot, along with onion, celery, and carrot.
- Add chicken stock and the applejack mixture. Bring to a boil, reduce to a
- simmer for 1 hour or until carrot is tender.
- Pour mixture through a fine strainer, mashing it through with a wooden
- spoon. Put it back in the stockpot, place back on the stove and bring to
- a boil, turn it down and thicken with cornstarch water mixture.
- Add heavy cream and blend in 1/2 stick butter with wire whip.
- Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 675g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 107 | 34% |
| Total Fat 12.14g | 15% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 734mg | 31% |
| Potassium 674mg | 19% |
| Total Carbs 49.24g | 13% |
| Dietary Fiber 6.9g | 23% |
| Sugars 38.8g | 26% |
| Protein 5.46g | 9% |
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Comments
March 17, 2011This looks great Bob! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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