"The belly rules the mind."--Spanish Proverb

Baked Winter Squash Soup Recipe

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This recipe for Baked Winter Squash Soup, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Guff and Vic
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 acorn squash (apprx. 2 lbs ea)
2 butternut squash (apprx. 2 lbs ea)
8 Tbsp (1 stick) unsalted butter
8 tsp dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken (or veggie) stock
3/4 tsp ground mace (or lighter, to taste)
3/4 tsp ground ginger
pinch cayenne pepper
creme fraiche, for garnish
snipped fresh chives, for garnish
salt and white pepper, to taste

Directions:
Directions:
Preheat oven to 350F.
Cut squash in half lengthwise. Scoop and discard seeds.
Place squash, skin side down, in shallow roasting pan. Place 1 Tbsp butter and 1 tsp brown sugar in each squash cavity. Arrange carrots and onions around squash.
Pour 2 cups of stock in pan, cover it tightly with aluminum foil and bake for 2 hours.
Remove pan from oven, allow veggies to cool slightly. Scoop squash pulp out of skins and place in soup pot. Add carrots, onions and cooking liquid.
Add the remaining 8 cups of stock and the mace, ginger, cayenne, salt and pepper. Stir well. Bring to boil. Reduce the heat and simmer uncovered for 10 minutes.
Puree the soup either with an emersion blender or in batches, in a blender until smooth. Return to pot, adjust seasonings and heat through.
Serve each portion garnished with a dollop of creme fraiche and sprinkle of chives.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes, bake time 2 hours
Personal Notes:
Personal Notes:
Great for Thanksgiving. Great to freeze in portion containers for leftovers.

 

 

 

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