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1
Preheat oven to 350 degrees.
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2
Cut each squash in half and discard seeds.
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3
Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
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4
Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
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5
Allow to cool until squash can be safely handled, then scoop out insides of squash.
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6
Puree the flesh in a food processor, reserve.
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7
This should produce about 4 cups of pureed squash.
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8
In a medium stockpot, melt the remaining 4 tablespoons of butter.
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9
Over low heat, saute the onion, do not allow it to brown.
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10
Add pureed squash and cook over very low heat until heated through, stirring occasionally.
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11
Do not allow it to bubble up.
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12
Season with salt, pepper, ginger and cardamom.
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13
Pour in stock and bring to a boil, over low heat, stirring often.
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14
Cook about 20 minutes.
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15
Add the Cream Fraiche and rosemary spring.
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16
Warm through, remove rosemary and adjust seasonings to taste.
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17
Roast the peppers over flame on stove or under broiler until skin blackens evenly.
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18
Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
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19
In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
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20
Season with salt and pepper, strain, and pour into plastic squeeze bottle.
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21
Serve the soup with swirls of the roasted red pepper coulis.
