Baked Winter Squash Soup

Name: Baked Winter Squash Soup
Ingredients: 2 acorn squash (about 2 pounds each); 2 butternut squash (about 2 pounds each); 8 tablespoons (1 stick) unsalted butter; 8 teaspoons dark brown sugar; 3 carrots, peeled and halved; 1 large onion, thinly sliced; 10 cups Berta’s Chicken Stock or canned broth; 10 cups Berta’s Chicken Stock or canned broth; ¾ teaspoon ground mace; ¾ teaspoon ground ginger; Pinch of cayenne pepper; Salt, to taste; crème fraîche, for garnish; crème fraîche, for garnish; snipped fresh chives, for garnish

Preparation info

12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The magic of this soup comes from baking all your vegetables first to release a rich depth of flavor. This is a splendid purée.

Ingredients

2 acorn squash (about 2 pounds each)
2 butternut squash (about 2 pounds each)
8 tablespoons (

Soup
Gluten-free
Winter

Method

Preheat the oven to 350°F.
Cut the four squash in half lengthwise. Scoop out and discard the seeds.
Place the squash halves, skin side down, in a shallow roasting pan. Place 1 tablespoon of the butter and 1</