Cream of Squash and Garlic Soup
from ChiMe

2 medium acorn squash
4 TB maple syrup (or maple-flavored)
4 tsp butter
1 head garlic, cloves separated and peeled
1 carrot, cut into 1-inch pieces
1 onion, cut into wedges
4 cups chicken broth (vegetarians can substitute vegetable broth)
1 cup whipping cream (I just use milk unless I'm feeding company)
snipped fresh basil or Italian parsley (optional)

Cut squash in half lengthwise, and scoop out seeds. Place each squash half, cut side up, in a shallow roasting pan.

Place 1 tablespoon maple syrup and 1 teaspoon butter in each squash half. Arrange the garlic, carrot, and onion around the squash in the pan.

Pour 2 cups of the chicken broth into the pan (not into the squash halves) and cover tightly with aluminum foil.

Bake at 350F for 2 hours until all of the vegetables are very tender. (Sometimes I need to add a little more chicken broth and bake another half hour so the onion and carrot are soft enough.)

Cool slightly and scoop squash pulp from the shells and stir into the vegetable mixture. Discard shells.

Place half of the squash mixture into a blender and blend until smooth (make sure to cover blender first...heehee). Repeat with the other half of the squash mixture.

Put all of the blended squash mixture into a large saucepan and stir in the remaining chicken broth.

Bring just to a boil and then drop the heat and stir in the cream or milk. (don't let it boil again)

Season to taste with S & P and cool for later or garnish and serve. It thickens as it cools, so add more broth or cream/milk to taste if needed.

A loaf of crusty bread is good with this.

 

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