Squash soup is an incredibly popular dish. You can find recipes for it find anywhere. The reason it's so popular is that it's relatively easy to make and its delicious. Warm, hearty, and filling, it can be a meal all by itself.
This recipe was passed through our family. From my cousin, David, to his mom, to her sister (my mom) to me. I've served this at multiple holiday meals and it always gets rave reviews as the best Squash Soup they've ever had.
2 Acorn Squash
2 Butternut Squash
1 Stick Butter, Unsalted
3 Carrits, Peeled & Halved
1 Large Onion, Thinly Sliced
10 C Chicken Stock
1 t Ground Mace
1 t Ground Ginger
4 t Brown Sugar
Pinch Cayenne Pepper
Salt, to Taste
Crème Fraiche & Chives for Garnish
Preheat Oven to 350 degrees.
Cut the 4 squash in half lengthwise.
Scoop out seeds and pulp and discard.
Place squash halves skin side down in shallow roasting pan.
Place 1 T butter in each squash cavity
Place 1 t brown sugar in each squash cavity
Arrange carrots and onions around squash in pan.
Add 2 C chicken stock to the pan.
Cover tightly with foil and bake for 2 hours.
Remove pan from oven and let cool slightly.
Scoop squash pulp out of skins and place in soup pot.
Add contents of pan to the soup pot. (Carrots, onion, and stock).
Add last 8 C chicken stock to the pot.
Add Salt, Mace, Ginger, and Cayenne to the pot.
Stir well.
Bring to boil.
Reduce heat and let simmer for 10 minutes.
Purée soup with immersion blender, or in small batches with a regular blender, until smooth.
Ladle into bowls.
Garnish with Crème Fraiche and Chives.
That's it. Seems like a lot of steps but none are really too challenging. The two hardest parts will be cutting the squash in half and scooping the hot squash out.
You want to let the squash cool a bit so you don't burn yourself. But don't let it get too cool or it will be more difficult to scoop. You want it still warm and soft so it's easy to remove.
Hope you enjoy it!
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