Organic Baked Winter Squash Soup

It is the time of year to boost your immune system with a generous intake of seasonal foods high in Vitamin A. I have enjoyed this recipe for years! The recipe is from my sister, Beth, and all foods in the recipe are organic.

2 Acorn Squash (about 2lbs each)
2 Butternut Squash
8 Tbsp. Butter
8 Tbsp. Brown Sugar
3 Carrots, peeled and halved
1 large Onion, thinly sliced
10 cups Chicken Stock
¾ tsp. ground Mace
¾ tsp. ground Ginger
1 pinch Cayenne Pepper

Preheat oven to 350 degrees.
Cut squash in half, length-wise, scoop out seeds & discard
Place squash, skin-side down in a shallow roasting pan.
Place 1 Tbsp. butter and sugar in each cavity
Arrange carrots & onion slices around squash
Pour 2 cups of chicken stock in pan, cover tightly with foil and bake for 2 hours.
Remove pan from oven and let cool slightly
Scoop the squash pulp out and place in a soup pot
Add carrots, onions and cooking liquid
Add remaining 8 cups of stock & seasonings, and bring to a boil
Reduce to simmer for 10 minutes, uncovered.
Puree soup in batches in a food processor.

This recipe is delicious and is full of Vitamin A.

[See more about boosting your immune system with yellow & orange vegetables from my blog entries of October 2010.]

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