The Cheese Cave | Faribault, MN

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

Recipe Instructions

  • 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.

Serves 12

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