Baked Winter Squash Soup

Name: Baked Winter Squash Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 serving(s)
Ingredients: 2 (2 lb) acorn squash; 2 (2 lb) butternut squash; 1/2 cup butter; 8 teaspoons dark brown sugar; 3 carrots, peeled; 1 large onion, thinly sliced; 10 cups chicken stock; 3/4 teaspoon ground mace; 3/4 teaspoon ground ginger; 1/8 teaspoon cayenne; salt; 8 ounces creme fraiche; 1 tablespoon chives, snipped

(3)

Recipe by Gillian Spence

I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow.

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READY IN: 2hrs 45mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

2

(2 lb) acorn squash
2

(2 lb) butternut squash
¹⁄₂

cup butter
8

teaspoons dark brown sugar
3

carrots, peeled
1

large onion, thinly sliced
10

cups chicken stock
³⁄₄

teaspoon ground mace
³⁄₄

teaspoon ground ginger
¹⁄₈

teaspoon cayenne
salt
8

ounces creme fraiche
1

tablespoon chives, snipped

DIRECTIONS

Preheat oven to 350 degrees.
Cut squash in half, scoop out seeds.
Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
Pour 2 cups of stock in pan, cover and bake for 2 hours.
Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
Puree until smooth. Adjust seasonings.
Serve with garnish of creme fraiche and chives.

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