Gingered Declicata Squash Soup
3 1/2 Pounds Declicata Squash (Butternut can be used as a substitute)
1 Tblspn Grated Ginger
2 1/2 Cups Heavy Cream
2 1/2 Cups Vegetable Stock (or water or chicken stock)
1 1/4 Tsp Salt
1 Tsp Ground Nutmeg
1 Tsp Ground Black Pepper
1/4 Tsp Cayenne Peppet
Creme Fraiche or Sour Cream
Preheat over to 350 F. Cut squash in half, scoop out seeds. Place squash face down on lightly oiled baking sheet, cover with foil. Bake until soft (45 mins to an hour). Scoop pulp from skin. Discard skin.
In large heavy sauceplan over medium-high heat, stir together squash, ginger, and 2 cups cream. Bring to a boil. Slowly wisk in 2 cups of stock. Season with salt, nutmeg, black and cayenne pepper. Return to boil. Remove from heat and strain soup through a medium strainer, pushing on solids so that almost all of the pulp goes through. Reheat thinning with remaining cream and stock to desired consistency.
Serve soup hot, garnished with a small dollop of creme fraiche.