A subtle seasoning of mace, cinnamon, and sugar enhances the squash’s natural sweetness; pureeing the vegetable with cream enriches and blends the flavors.
Roasted Acorn Squash Soup
- 1 food processor (or blender)
- 1 ½ pounds acorn, golden acorn, or butternut squash, cut into 4 equal wedges
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 1 large clove garlic, finely chopped
- 2 ¼ cups chicken broth
- 1 teaspoon salt, or to taste
- ¼ teaspoon finely ground black peppercorns
- 1 teaspoon sugar
- 1 cup heavy or light cream
- ¼ teaspoon cinnamon
- ¼ teaspoon mace
- Preheat oven to 450 degrees.
- Wrap each wedge of squash tightly in foil.
- Place foil packages on oven floor. Remove after 30 minutes.
- Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and garlic over medium-low heat until soft, about 10 minutes.
- Add chicken broth to onion mixture and simmer 10 minutes.
- Scoop out flesh from squash (discard seeds and skin) and add to soup.
- Add salt, pepper, and sugar. Simmer 10 minutes.
- Remove from heat and let cool.
- Puree soup in food processor or blender, and stir in cream, cinnamon, and mace. Serve hot.