Ingredients:
- Butternut squash, halved and seeded – 3/4 squash
- Softened unsalted butter – 1 tbsp
- Salt and pepper
- Vegetable stock – 3 cups
- Ground cinnamon – Pinch
- Grated nutmeg – Pinch
- Ground cloves – pinch
- 1/2 cup creme fraiche
- Finely chopped chives
Cooking Directions:
- Preheat oven to 450 degrees F
- Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste
- Bake in the oven cut side down covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender
- Remove the squash from the oven and scoop out the pulp from the skin.
- Heat the vegetable stock and add the squash. Simmer for 20 minutes
- Transfer into a food processor
- Return the puree back into the pot and add the spices and cook for 10 minutes, adding more stock or water, if necessary
- Garnish with finely sliced chives
