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Cream of Baked Squash and Garlic Soup
Category: Soups, Hot
Serves: 6
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Ingredients:
2 medium acorn squash (about 3 lbs. each) 4 T. maple syrup 4 t. butter 1 head of garlic, cloves separated and peeled 1 carrot cut into 1” pieces 1 onion cut into wedges 4 c. chicken broth 1 c. whipping cream basil or italian parsley for garnish
Directions:
Cut each squash in half lengthwise and scoop out and discard seeds. Place cut side up in a shallow roasting pan. Put 1 T. maple syrup and 1 t. butter in the cavity of each piece of squash. Arrange the garlic, carrot and onion around the squash. Pour 2 c. chicken broth into the pan, cover tightly with aluminum foil, and bake at 350°F for 2 hours until the vegetables are very tender. Remove pan from the oven and let the vegetables cool slightly. Scoop out the flesh from the squash and and stir into the vegetable mixture. Process the mixture in a blender until smooth. Return to a saucepan, add the remaining chicken broth. Heat, stirring, until the mixture boils. Stir in the whipping cream. Do not boil! Season to taste with salt and pepper. Garnish with basil or parsley.