Ingredients (serves 12)
- 2 acorn squash (about 2 pounds each)
- 2 butternut squash (about 2 pounds each)
- 1 stick of butter
- 8 teaspoons dark brown sugar
- 3 carrots, peeled and halved
- 1 large onion, thinly sliced
- 10 cups chicken broth
- 3/4 teaspoon ground mace
- 3/4 teaspoon ground ginger
- pinch of cayenne pepper
- salt, to taste
- creme fraiche, for garnish
Preheat the oven to 350 degrees.
Cut the four squash in half lengthwise. Scoop out and discard seeds.
Place the squash halves, skin side down, in a shallow roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in the cavity of each squash half. Arrange the carrots and onion slices around the squash. Pour two cups of stock in the pan, cover it tightly with aluminum foil and bake for two hours.
Remove the pan from the oven, and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.
Add the remaining eight cups of chicken broth, and the mace, ginger, cayenne, and salt. Stir well, and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Puree the soup in batches in a blender or food processor until smooth. Return it to the pot, adjust the seasonings and heat through. Serve each portion garnished with a dollop of creme fraiche.