Serves 12
Ingredients
2 acorn squash (about 2 lbs. each)
2 butternut squash (about 2 lbs. each)
4 tbsp. unsalted butter (½ stick)
4 tsp. brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups canned chicken broth (or more depending on squash size)
3/4 tsp. ground mace
3/4 tsp. ground ginger
Pinch of cayenne pepper
Salt, to taste
Directions
Preheat oven to 350°. Using a cleaver, cut the four squash in half lengthwise. Scoop out and discard seeds. Place squash halves, skin side down, in a large, shallow roasting pan. Place ½ tablespoon of butter and 1 teaspoon of brown sugar in each squash half. Arrange carrots and onion slices around the squash. Pour 2 cups of broth in the pan, cover it tightly with aluminum foil, and bake for two hours. Remove the pan from the oven and allow vegetables to cool slightly. Scoop the squash pulp out of its skin and place in a soup pot. Add carrots, onions, and cooking liquid. Add the remaining 8 cups of broth, mace, ginger, cayenne, and salt. Stir well and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Purée soup, in batches, in a food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. This soup freezes well.