Ingredients
- 3 1/2 pounds kabocha squash, halved and seeded
- 2 pounds butternut squash, halved and seeded
- 1 1/2 pounds acorn squash, halved and seeded
- Salt and freshly ground pepper
- 2 cups water
- 7 tablespoons unsalted butter, 3 tablespoons melted
- 1 white onion, thinly sliced
- 1/4 teaspoon plus 1 pinch ground cardamom
- 1/4 teaspoon plus 1 pinch freshly grated nutmeg
- 1/8 teaspoon plus 1 pinch ground ginger
- 1/8 teaspoon plus 1 pinch ground cloves
- 4 1/2 cups chicken stock or low-sodium broth
- 1 cup heavy cream
- 3/4 pound peasant bread, crusts removed, bread torn into 1-inch pieces
- 1 1/4 cups crème fraîche
Description
5
Food & Wine
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