Ingredients
4 medium size butternut squash
8 ounces (2 sticks) butter, divided
6 tablespoons California golden raisins, divided
7-1/2 cups (about 2 quarts) chicken broth or water
1 cup heavy cream, divided
2-1/2 ounces frangelico liqueur, galliano liqueur or your favorite cordial
1 baguette
salt and pepper, to taste
ground cinnamon (optional)
Procedure
Cut squash in half; remove seeds and discard or roast them for snacking. Fill squash cavities with 1 ounce butter and 1/2 teaspoon raisins, each. Turn upside down onto baking pan and pour chicken stock around. Bake at 300°F for about 45 minutes or until squash is soft. Remove from oven and allow to cool. With large spoon, remove pulp from shell and discard shell. Turn pulp into stockpot; add more chicken stock and 1/2 cup heavy cream. Blend and adjust seasonings with salt and pepper; reserve and keep warm.
In a separate pan, combine remaining raisins and liqueur. Bring to a boil and flambé to remove the alcohol...be very careful! With slotted spoon, remove raisins from liquid and add liquid to soup mixture. For crostini, slice baguette diagonally into 1/4- to 1/3-inch thick slices and toast. Chop reserved raisins and sprinkle on top.
To serve, reheat soup; adjust seasonings, if needed, and serve in a bowl with a little cream and a sprinkle of cinnamon on top and the crostini on the side.
