2 Cloves Garlic, Minced
1 Tbl Finely Chopped Ginger
1/2 tsp Ground Cardamom
1/2 tsp Freshly Grated Nutmeg
1 Green Chili (or jalapeno)
1/4 Cup Butter
1 Butternut Squash, Split lengthwise, seeds removed
8 Cups Chicken stock
Salt and freshly ground pepper
Preheat oven nto 375 F
Divide the garlic, ginger, cardamom, nutmeg, chili and butter between the cavities of the squash halves
Place cut side up on a baking sheet and cover loosely with foil. Bake for 1 hour, until soft to the touch. Let the squash cool until you can handle them.
Scrape the squash from its skin and transfer to a soup pot. Discard skin. Add the stock and bring to the boil, then reduce heat and simmer for 15 minutes stirring occasionally. Using and immersion blender, puree the soup. Season with salt and pepper. Ladle into bowls and top with crème fraiche.
This can also be topped with Squash chips, made by slicing squash thinly. Blanche for 1 -2 minutes, pat dry and lay out on a parchment lined baked sheet and bake for approximately 10 minutes, until crisp.