Preheat the oven to 400 degrees F. Place the squash in a large baking dish and rub with the softened butter, sprinkle with the cinnamon and drizzle with the honey and cover with foil. Roast until soft, about 30 minutes. Let cool slightly and scoop out the pulp from the skin, discard rind and puree in food processor. Heat the remaining butter in a large stockpot over medium heat. Add onion, leek and shallots and cook until soft. Add the stock and puree and bring to a boil. Reduce heat and simmer for 20-30 minutes, season with salt. Mix together cr?me fraiche, cinnamon and nutmeg, place in a squeeze bottle and squeeze decoratively over soup. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 331 (84%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 97mg||30 %|
|Sodium 263.5mg||9 %|
|Potassium 248.1mg||7 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.1g|
|Protein 5.3g||8 %|
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Calories per serving: 393
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