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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 12 |
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I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow. 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 |
Directions:
1. Preheat oven to 350 degrees.
2. Cut squash in half, scoop out seeds.
3. Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
4. Pour 2 cups of stock in pan, cover and bake for 2 hours.
5. Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
6. Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
7. Puree until smooth. Adjust seasonings.
8. Serve with garnish of creme fraiche and chives.
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