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.