Roasted Winter Squash Soup
- 2 acorn squash (about 2 Ibs. each)
- 2 butternut squash (about 2 Ibs. each)
- 8 tbsp. (1 stick) unsalted butter
- 8 tsp. dark brown sugar
- 3 carrots, peeled and halved
- 1 large onion, thinly sliced
- 10 cups chicken stock (Kitchen's Best recommended)
- 3/4 tsp, ground mace
- 3/4 tsp. ground ginger pinch or cayenne pepper Salt, to taste
- Smoked Gouda cheese, shredded or slivered, for gamish
- Snipped fresh chives, for garnish
- Preheat 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 tbsp. butter and 1 tsp. brown sugar in the cavity of the squashes.
- Arrange carrots and onion slices around squash.
- Pour two cups of the stock In the pan, cover it tightly with aluminum foil and bake for 2 hours.
- Remove from oven and allow vegetables to cool slightly.
- Scoop the squash pulp out of the skins and place in the soup pot.
- Add the carrots, onions and cooking liquid.
- Add the remaining 8 cups of stock and the mace, ginger, cayenne and salt.
- Stir well and bring to a boil.
- Reduce the heat, and simmer, uncovered, for 10 minutes.
- Puree the soup, in batches, in a blender or food processor until smooth or with an immersion blender.
- Return it to the pot, adjust seasonings, and heat through.
- Serve each portion garnished with smoked Gouda and snipped fresh chives.