Besides helping people achieve financial security through homeownership, I’d like to share another one of my passions with you – Cooking!
Baked Winter Squash Soup
Ever go to someone’s house and the dinner blows you away? This happened to me many years ago on a chilly night in October, and I begged my friend for this recipe. She obliged. Thanks to Val from Michigan for this crowd pleaser!
2 acorn squash (about 2 lbs. each)
2 butternut squash (about 2 lbs. each)
1 stick (8 tbsp.) unsalted butter
8 tsp. dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken broth
¾ tsp. mace
¾ tsp. ground ginger
Pinch of cayenne pepper
Salt, to taste
Chopped chives and crème fraiche or sour cream, for garnish
Preheat oven to 350 degrees. Cut the four squash in half lengthwise. Scoop out and discard seeds. Place the squash halves, skin side down, in 2 shallow roasting pans or Pyrex baking dishes. Place 1 tbsp. butter and 1 tsp. brown sugar in the cavity of each squash half. Arrange carrots and onion slices around squash. Pour 2 cups chicken broth in the pan. Cover tightly with aluminum foil and bake for 2 hours.
Remove from oven and allow to cool. Scoop the squash out of the skins and puree it along with broth, carrots, and onion, in a blender. Pour liquid into large soup pot and add remaining 8 cups chicken broth, mace, ginger, cayenne, and salt. Bring to simmer and cook for 10 minutes, stirring frequently. Taste for salt and serve in bowls with crème fraiche and chives. You can substitute the crème fraiche with sour cream if City Market isn’t playing fair. Some good crusty bread wouldn’t be out of order if you like to dunk!
I hope your family enjoys this recipe! If you are looking for home-planning (or cooking) advice, I would be happy to be a resource!
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