INGREDIENTS
3
lbs Butternut squash
1/3 cup
Garlic cloves
2 cups
Shallots
8 cups
Vegetable stock
1/4 tsp
Cinnamon, ground
1/4 tsp
Nutmeg
1 tsp
Sea salt, fine
1
Spice purse
1 tbsp
Sugar
1/2 tsp
White pepper, ground
1 tbsp
Olive oil, extra-virgin
2 tbsp
Butter, unsalted
1/2 cup
Heavy cream
1
Spiced creme fraiche
1/4 tsp
Licorice
1/2 cup
White wine