Baked Winter Squash Soup

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Cut squash in half, scoop out seeds.
3. 3
   Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
4. 4
   Pour 2 cups of stock in pan, cover and bake for 2 hours.
5. 5
   Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
6. 6
   Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
7. 7
   Puree until smooth. Adjust seasonings.
8. 8
   Serve with garnish of creme fraiche and chives.