"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Winter Squash Soup Recipe

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

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


2 acorn squash - 2 lbs. each
2 butternut squash - 2 lbs. each
1 stick unsalted butter
8 t. dark brown sugar
3 carrots peeled and halved
1 large onion, thinly sliced
10 c. good chicken stock
3/4 t. each ground mace and ground ginger
Pinch cayenne pepper
Salt to taste
Creme Fraiche or garnish
Snipped fresh chives for garnish

Preheat oven to 350
Cut the four squash into half lengthwise. Scoop out and
discard seeds.
Place halves skin side down in shallow roasting pan. Place 1
T butter and 1 t. born sugar in cavity of each squash half.
Arrange carrots and onion slices round squash. Pour 2 c.
stock in the pan. Cover tightly with foil and bake 2 hours.
Remove from oven and allow to cool slightly. Scoop squash
pulp out of the skins and place in a soup pot. Add carrots,
onions and cooking liquid.
Add remaining 8 c. chicken stock, mace, ginger, cayenne and
salt. Stir well and bring to boil. Reduce heat and simmer
uncovered for 10 minutes.
Puree soup in batches in a blender or food processor until
smooth. Return it to the pot, adjust seasonings and heat
through. Garnish each bowl with dollop of creme fraiche and
sprinkling of chives.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Great winter soup served as first course to Thanksgiving dinner.




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