Baked Winter Sqaush Soup:

2 acorn squash
2 buttenut squash
8 tablespoons of butter8teaspoons of brown sugar
3 carrots peeled and halved
1 large onion quartered
10 cups of chicken broth
3/4 teaspoon of nutmeg (or mace)
3/4 teaspoon ground ginger
3 splashes of hot stuff
salt
heavy cream



Preheat oven to 350F
Cut the squash in half. With cavities facing up put a tablespoon of butter in each cavity, then 1 teaspoon of the brown sugar . Arrange the carrots and the onions in the pan arround the squash.
pour 2 cups of the broth and cover tightly, place in the oven for 2 hours.

Remove pan from oven allow to cool a bit so you can handle the veggies. Scoop with a spoon the flesh of the vegetables and put them in a pot. Add the carrots, the onionosn and the cooking liquid plus the 8 remaining cups of broth. Add the mace the ginger hot stuff and salt. boil simmering for about 10 minutes.


Let cool a bit and puree all in the blender. reheat serve hot and add the cream in the soup bowl when you are serving.