- 1 medium size butternut squash (approximately 3 pounds)
- 4 tablespoons butter
- 4 tablespoons golden raisins
- 4 cups chicken broth
- 1/4 cup cream
- 1/2 cup Frangelico liqueur
- 1 pinch nutmeg
- Salt and pepper to taste
- Preheat oven to 325 degrees.
- Wash squash well. Split down the middle lengthwise. Scoop out the seeds and pulp, transfer to a bowl and set them aside.
- In each squash cavity, place half of the raisins and half of the butter. Turn the squash cavity side down in a large baking dish (This is what the recipe said and a real trick at that, but it can be done. Just don’t worry if half your raisins spill out, it will be ok). Pour 1 cup of the chicken broth over the squash. Cover and place in the preheated oven. Bake for approximately 45 minutes or until it is fork tender.
- Remove the squash from the oven and cool. Scoop out the pulp from the squash shells and transfer to a large saucepan. Place the squash shells, raisins and the liquid from the baking dish in a large pot with the remaining chicken stock; simmer covered over low heat for approximately 20 – 30 minutes.
- Strain squash shell broth into the saucepan with the pulp; puree with an emersion blender or in the bowl of a countertop blender. Return to the saucepan and add the cream and Frangelico. Place back over medium heat and reheat to piping hot. Add the nutmeg and salt and pepper to taste.
- Garnish with a drizzling of cream, crème fraiche or sour cream. If using cream, beat just a bit to thicken so it floats on the top instead of sinking. The taste is the same, it is just prettier.
- Makes approximately 6 cups which easily serves 4