Baked Winter Squash Soup

Name: Baked Winter Squash Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 serving(s)
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

Submitted by Gillian Spence

"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."

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photo by Izy Hossack

Ready In:: 2hrs 45mins
Ingredients:: 13
Serves:: 12

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

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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Reviews

Perfect! I was served this very soup at a gourmet club dinner, and everyone loved it. I finally got the recipe, and it's identical to yours! I've made it for Thanksgiving for 2 yrs now, and people loved it! I like that it's a creamy soup without any milk or cream. (other than the little bit of cream fraiche garnish- DO ADD it! Takes it to another level!) One final note, is that I think it takes more than 15 min. prep. Because there's the work to be done after the squash is roasted too. No adjustments need to be made. It's wonderful! Thanks for posting the recipe here Gillian. I'll be watching for more of your recipes! :)

imatrad
Great way to use left over pumpkin and a great way to warm up on a winter's night. I also added a dash of orange juice with great result.

katew
I had leftover roasted acorn squash on hand that I wanted to use for this recipe. Therefore, I diced the onions and carrots, sautéed in a bit of olive oil and then simmered in some stock until tender. The resulting soup was excellent. The seasonings were perfect for a fall comfort soup.

Ms B.

RECIPE SUBMITTED BY

Gillian Spence

Long Beach, California

I live in Long Beach, CA with my husband James, and our three dog babies. I love to cook, I started using the "Joy of Cooking" when I was 11 and still have it (though it's rather tattered!) to this day.

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