ROASTED WINTER SQUASH SOUP
Steps:
- 1. Preheat oven to 350 degrees 2. Cut the four squash in half lengthwise. Scoop out and discard seeds. 3. Place squash halves, skin side down, in a shallow roasting pan. Place 1 Tb of butter and 1 tsp of brown sugar in the cavity of each squash half. Arrange the carrots and onion slices around the squash. Pout 2 cups of the stock in the pan, cover tightly with aluminum foil, bake for 2 hours. 4. 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 cooking liquid. 5. Add the remaining 8 cups chicken stock and the mace, ginger, cayenne, and salt. Stir well, and bring to a boil. Reduce the heat, and simmer, uncovered, for 10 minutes. 6. Puree the soup in batches ina blender or food processor until smooth. Return to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of creme fraiche and a sprinkling of chives. 12 portions
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