Ingredients Jump to Instructions ↓

  1. 2 Acorn squash - (abt 2 lbs ea)

  2. 2 lbs 908g / 32oz Buttercup squash - (1 squash)

  3. 2 lbs 908g / 32oz Butternut squash - (1 squash)

  4. 1 Butter - cut into tablespoons

  5. 1/4 cup 59ml Molasses

  6. 2 Carrots - peeled and halved

  7. 2 Parsnips - peeled and halved

  8. 1 Onion - julienned

  9. 6 Garlic cloves - peeled

  10. 2 cups 474ml White wine

  11. 8 cups 1896ml Chicken stock

  12. 1 teaspoon 5ml Allspice

  13. Salt - to taste

  14. Freshly-ground white pepper - to taste

  15. 1/2 cup 118ml Heavy cream

  16. 2 cups 474ml Roasted Spaghetti Squash - seeNote

  17. 1 tablespoon 15ml Finely-chopped parsley

  18. 2 tablespoons 30ml Creme fraiche

  19. 1 tablespoon 15ml Chopped chives

Instructions Jump to Ingredients ↑

  1. * Note: See the "Roasted Spaghetti Squash" recipe which is included in this collection.

  2. Preheat the oven to 350 degrees.

  3. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash. Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours. Remove from the oven and cool the vegetables for 5 minutes.

  4. Scoop the flesh out of each squash and place in large sauce pot. Discard the skin. Place the other roasted vegetables and the cooking liquid in the pot. Add the remaining wine and chicken stock to the pot. Bring the liquid up to a boil and reduce to a simmer. Season with allspice, salt and pepper. Simmer the soup for 10 minutes. Remove from the heat.

  5. Using a hand-held blender, puree the soup until smooth. Return the soup to the heat and stir in the cream. Adjust the seasonings if needed.

  6. In a saute pan, heat the remaining butter. When the butter has melted, saute the spaghetti squash for 2 minutes. Add the parsley. Season with salt and pepper.

  7. Ladle the soup in a shallow bowl. Garnish the soup with the sauteed spaghetti squash, creme fraiche, and chives.

  8. This recipe yields 8 to 10 servings.


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