Autumn Squash Soup

Name: Autumn Squash Soup
Ingredients: 2 butternut squash (2 lb. each), peeled, seeded and cut into 1/2-inch cubes; 2 carrots, peeled and cut into 1/2-inch cubes; 1 onion, thinly sliced; 4 Tbsp. butter; 5 c. chicken broth; 3 Tbsp. brown sugar; 1/2 tsp. ground mace; 1/2 tsp. ground ginger; 2 Tbsp. lemon juice; sour cream (for garnish)

10 ingredients

10 steps

Ingredients

2 butternut squash (2 lb. each), peeled, seeded and cut into 1/2-inch cubes
2 carrots, peeled and cut into 1/2-inch cubes
1 onion, thinly sliced
4 Tbsp. butter
5 c. chicken broth
3 Tbsp. brown sugar
1/2 tsp. ground mace
1/2 tsp. ground ginger
2 Tbsp. lemon juice
sour cream (for garnish)

Directions

1

Preheat oven to 400°.
2

Place squash, carrots and onion in nonreactive pan.
3

Dot vegetables with butter.
4

Pour 1 1/2 cups of water over vegetables and sprinkle with brown sugar.
5

Cover pan tightly with foil and bake until tender, about 35 minutes.
6

Remove the pan from the oven and place vegetables and any liquid in a stockpot.
7

Stir in remaining 3 1/2 cups of broth, the mace, ginger, cayenne and salt.
8

Bring to a boil.
9

Reduce the heat and simmer uncovered for 10 minutes.
10

Stir in lemon juice.