Baked Winter Squash Soup
Meredith Cough
from The New Basics Cookbook
ingredients
- 2 acorn squash (about 2 pounds each)
- 2 butternuts squash (about 2 pounds each)
- 8 TBSP (1 stick) unsalted butter
- 8 tsp dark brown sugar
- 3 carrots, peeled and halved
- A large onion, thinly sliced
- 10 cups of chicken stock or canned broth
- 3/4 tsp ground mace
- 3/4 tsp ground ginger
- Pinch of cayenne pepper
- Salt, to taste
- Crème fraiche or sour cream, for garnish
- Snipped fresh chives, for garnish
directions
- 1
1. Preheat the oven to 350 degrees.
- 2
2. Cut the four squash in half lengthwise. Scoop out and discard the seeds.
- 3
3. Place the squash halves, skin side down, in a shallow roasting pan. Place 1 tablespoon of the butter and 1 teaspoon of the brown sugar in the cavity of each squash half. Arrange the carrots and onion slices around the squash. Pour 2 cups of the stock in the pan, cover it tightly with aluminum foil, and bake for 2 hours.
- 4
4. Remove the pan from the oven, and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.
- 5
5. Add the remaining 8 cups chicken stock and the mace, ginger, cayenne, and salt. Stir well, and bring to a boil. Reduce the heat, and simmer, uncovered, for 10 minutes.
- 6
6. Puree the soup, in batches, in a blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of crème fraiche and a sprinkling of chives.
Source: Meredith Cough
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