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Baked Winter Squash Soup
At a Glance
- Prep
- 60 minutes
- Cook
- 140 minutes
- Total
- 2 hrs 45 min
- Yield
- 12.00 serving(s)
Categories
- Soup
Cuisine
- Fusion
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian (creme fraiche contains dairy)
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Baked Winter Squash Soup brings together 2 (2 lb) acorn squash, 2 (2 lb) butternut squash, 1/2 cup butter in a practical dish for home cooking. It takes about 2 hrs 45 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 2 (2 lb) acorn squash
- 2 (2 lb) butternut squash
- 1/2 cup butter
- 8 teaspoons dark brown sugar
- 3 carrots, peeled
- 1 large onion, thinly sliced
- 10 cups chicken stock
- 3/4 teaspoon ground mace
- 3/4 teaspoon ground ginger
- 1/8 teaspoon cayenne
- salt
- 8 ounces creme fraiche
- 1 tablespoon chives, snipped
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Instructions
Preheat oven to 350 degrees.
Cut squash in half, scoop out seeds.
Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
Pour 2 cups of stock in pan, cover and bake for 2 hours.
Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
Puree until smooth. Adjust seasonings.
Serve with garnish of creme fraiche and chives.
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