Baked Winter Squash Soup Recipe

Ingredients for Baked Winter Squash Soup

• Acorn Squash
• Butternut Squash
• Butter
• Dark Brown Sugar
• 1 cup chopped carrots
• Onion
• Chicken Stock
• Ground Mace
• Ground Ginger
• Pinch of cayenne pepper (or more, to taste)
• Salt to taste
• Crème fraîche, for garnish
• Chopped chives, for garnish

How to Make Baked Winter Squash Soup

1. Preheat oven to 350°F (175°C).
2. Cut one medium butternut squash in half lengthwise and scoop out the seeds.
3. Place squash halves, cut-side down, in a roasting pan.
4. In each squash cavity, place 1 teaspoon butter and 1 teaspoon brown sugar.
5. Arrange 1 cup chopped carrots and 1 cup chopped onions around the squash in the roasting pan.
6. Pour 2 cups of vegetable or chicken stock into the bottom of the roasting pan. Cover the pan tightly with foil.
7. Bake for 120-150 minutes, or until the squash is very tender.
8. Remove from oven and let cool slightly.
9. Once cool enough to handle, scoop the roasted squash pulp into a large pot or Dutch oven.
10. Add the cooked carrots, onions, and the pan juices to the pot.
11. Add 2 additional cups of stock, 1/2 teaspoon ground mace, 1/4 teaspoon ground ginger, a pinch of cayenne pepper (or more, to taste), and salt to taste.
12. Stir well to combine all ingredients.
13. Bring the mixture to a boil over medium-high heat.
14. Reduce heat to low, cover, and simmer for 10 minutes.
15. Carefully puree the soup using an immersion blender or in a regular blender until completely smooth.
16. Adjust seasonings as needed. Add more salt, pepper, or cayenne to your preference.
17. Serve warm, garnished with a dollop of crème fraîche and chopped chives.