I have tried many butternut squash soup recipes and never until now found one that I love. I had this recipe for the first time at last month’s ecumenical clergy association meeting. It was made by Ginny who works in the office of St. Stephen’s Episcopal church (pictured below) and after my enthusiasm and inquiry, she graciously sent me the recipe. It is not hard to make; it just takes time to bake. The recipe suggested garnishing it with chives as shown above, but I left them off the recipe below because I think the smooth texture is better enjoyed without them. Give this delicious soup a try and join me in thanking Ginny! Bravo!
Baked Winter Squash Soup
2 acorn squash (about 2 pounds each)
2 butternut squash (about two pounds each)
8 tablespoons butter
8 teaspoons dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups stock
1 1/2 teaspoons nutmeg
a pinch of cayenne pepper
salt to taste
Preheat oven to 350˚F.
Cut the four squash in half lengthwise. Scoop out and discard seeds.
Place squash halves skin side down in a shallow roasting pan. (I used two pyrex dishes as you can see below.) Place one tablespoon of butter and one teaspoon of brown sugar in the cavity of each squash half. Arrange the carrots and onion around the squash. Pour two cups of stock in the pan, cover tightly with aluminum foil and bake for 2 hours. (see before and after baking photos below.)
Remove 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 cooked carrots, onions, and cooking liquid.
Add the remaining 8 cups of stock and add the nutmeg, cayenne, and salt. Stir well and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
Puree the soup in batches, in a blender or food processor until smooth. Serve heated through.