Baked Winter Squash Soup

Recipe by Gillian Spence
READY IN: 2hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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