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Shawn 01-16-2003 02:34 PM

Baked Squash Soup
Originally posted by Lifestar in the Nove 2002 WFD thread

Baked Squash Soup

(delicious, creamy, silky texture, but a bit labor-intensive)

2 Acorn squash ( @2lbs each )
2 Butternut Squash ( ditto )
8 Tbs unsalted butter
8 tsp brown sugar
3 carrots, peeled & halved
1 lg onion, thinly sliced
10C Chicken Stock
3/4 tsp mace
3/4 tsp ginger
pinch cayenne pepper
S&P to taste

sour cream and chives for garnish

Pre-heat oven to 350*

Cut squash in half length-wise and remove seeds

Place squash in baking pan and put
*1 tbs butter and 1 tbs brown sugar in the hollow of each squash*

Arrange carrots and onion slices around the squash.

Pour 2C Chicken stock in the pan.
Cover tightly with aluminum foil & bake 2 hours

Remove from oven, allow to cool enough to handle.

Scoop meat from squash, place in stockpot with carrots, onions, cooking liquid and remaining 8 cups of chicken stock.

Add spices; bring to a boil, reduce to simmer for 10 mins.

Puree this soup in a blender or with a hand processer. Return to pot. Adjust seasoning. May be held in refrigerator at this point for service.

For service, heat through and garnish.

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