Source: Sunday Dinner

Roasted Acorn Squash Soup
Acorn squash is an autumn treasure. Its sweet, golden flesh, when roasted, can be transformed into a fragrant, creamy, smooth soup that get a holiday dinner off to a delicious start.
Rating:
Serves: 6
Prep Time: 30 minutes
Cook Time: 1 1/2 hours

 

 
3 acorn squash, seeded and halved
4 carrots, cut crosswise into 1/2-inch lengths
1 onion, quartered
1 tablespoon unsalted butter
1 tablespoon light brown sugar
4 cups chicken stock, preferably homemade
Salt and freshly ground pepper, to taste
2 cups water
1/2 teaspoon ground ginger
Pinch cayenne pepper
1 cup whole milk
2 tablespoons fresh chives, snipped, for garnish




1. Preheat oven to 375 degrees Farenheit.
2. Put the squash halves, cut side up, in a large roasting pan and distribute the carrots and onions around them. Dot the vegetables with butter and sprinkle with brown sugar. Pour 1 cup of stock over the vegetables and season to taste with salt and pepper. Cover with aluminum foil and bake fore about 1 hour, or until the squash is tender.
3. Let the squash cool in the pan until cool enough to handle. Scoop the squash flesh from the skins and transfer to a stockpot; discard the skins. Add the carrots, onions, any pan juices, the water and the remaining 3 cups of stock. Bring to a boil over high heat, reduce the heat to medium, stir in the ginger and cayenne pepper and simmer, uncovered, for about 20 minutes until the flavors blend.
4. Transfer the soup to a food processor or blender and puree until smooth. This will have to be done in batches. Return it to the pot. Ad this point, the soup can be refrigerated, covered, for 2 or 3 days or frozen for use later in the month.
5. Bring the soup to a gentle boil over medium-high heat. Add the milk, stir well, season to taste with salt and pepper and cook until piping hot. To serve, ladle into 6 soup bowls and garnish with the chives.