1 squash or pumpkin
1 tsp duck fat or lard or butter
6 shallots, chopped or one onion
1 clove garlic, miced
800 ml chicken stock
250 ml cream
salt and pepper to taste
1/4 tsp nutmeg
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Roast squash in over at 350 for an hour. Let cool.
Heat fat in a pan, add thinly sliced shallots/onion. Saute on very low heat until caramelized. Add garlic, cook a but longer until fragrant.
Place some chicken stock in a blender with the onions and some of the squash Puree. You'll probably need to to this in several batches.
Return to the pot, with the rest of the chicken stock.
Add salt and pepper to taste.
Simmer for 20 minutes.
Add cream and nutmeg, simmer for 10 more minutes.
Serve sprinkled with chopped flat-leaf parsley
Serves 4.
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