Baked Winter Squash Soup


2 acorn squash
2 butternut squash
8 tablespoons (1 stick) butter
8 teaspoons dark brown sugar
3 carrots, halved
1 large onion, thinly sliced
10 cups chicken stock
3/4 teaspoon ground mace (or nutmeg if mace is not available)
3/4 teaspoon ground ginger
Pinch of cayenne pepper
Salt to taste
Sour cream (optional)
Chives (optional)


Preheat oven to 350°F.

1. Cut squash in half lengthwise. Scoop out seeds and discard or set aside to roast.

2. Place squash halves, skin side down, in shallow roasting pan. Place 1 tablespoon of butter and 1 teaspoon of sugar in the cavity of each squash half. Arrange the carrots and onion slices around the squash. Pour 2 cups of stock in the pan, cover tightly with foil, and bake for 2 hours.

3. Remove pan from oven. Allow vegetables to cool slightly. Scoop squash pulp out of skins and place in a soup pot. Add carrots, onions and the cooking liquid. Add remaining stock, mace, ginger, cayenne and salt. Stir well and bring to boil. Reduce heat and simmer, uncovered, for 10 minutes.

4. Purée the soup, in batches, in blender or food processor, until smooth. Return to pot, adjust seasonings to taste, and heat through. Serve garnished with sour cream and chives, if using.

Serving Size:
Whistling Train Farm
Shelley Pasco-Verdi