The Connell Family Squash Soup Recipe

Happy Autumn everyone! With the leaves beginning to change and the days beginning to cool down, I thought I’d share one of our family’s favorite fall recipes with you all so you may also enjoy this warming soup.

The magic behind this Autumn harvest soup is made by the deep, rich flavor that happens from baking all the vegetables first.

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Makes 12 portions

You will need:

2 acorn squash (about 2 lbs each)
2 butternut squash (about 2 lbs each)
8 tablespoons (1 stick) unsalted butter
8 tablespoons dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken stock
¾ teaspoon ground mace
¾ teaspoon ground ginger
Pinch of cayenne pepper
Salt, to taste
Muenster cheese, for garnish

How to make:

1. Preheat oven to 350˚F.

2. Cut the four squash in halves lengthwise and then scoop out and discard the seeds.

3. Place the squash halves, skin side down, in a shallow roasting pan. In each cavity of the squash, place 1 tablespoon of butter and 1 teaspoon of brown sugar. Lay the carrots and onion slices around the squash. Add 2 cups of the chicken stock in the pan, cover it tightly with aluminum foil, and bake for 2 hours.

4. Remove the pan from the oven and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the remaining cooking liquid.

5. Add the other 8 cups of chicken stock and the mace, ginger, cayenne, and salt to the soup pot. Stir well and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

6. Purée the soup, in batches, in a blender or food processor until smooth. Return it to the pot, adjust the seasonings to your preference, and heat through. Serve each portion with a slice of muenster cheese.

We hope you enjoy this recipe as much as we do!

Happy Fall!