Just in time for fall, here is a great soup recipe for those cold days and nights. Cream of baked garlic acorn squash soup.
3 acorn squash,6 tblsp butter, brown sugar or maple syrup, 1 large onion, 6 large carrots, 3 tablespoons of chopped garlic, 48 oz. of chicken broth, 2 cups of heavy whipping cream. Blender
Preheat oven to 350 degrees. Halve the squash and clean out, lay skin side up in shallow 9 by 13 inch baking pan. Pan can be seasoned with olive oil ahead to prevent sticking. Put in oven for approx 1 hour until squash is soft.
While squash is cooking clean carrots and cut onion into large pieces. Dump 32 oz. of chicken broth into large pot(1-2 gal.) add carrots, onion and and let boil until soft. Add garlic , boil for 5 more minutes Put aside.
When squash is soft, flip over to expose flesh, add 1 tablespoon of butter, cut into piece to each half. Sprinkcle with brown sugar or pour a little syrup on flesh. Let sit until butter is melted. Scrape out , being careful not to get any skin, and add to onions and carrots. boil for 5 mins.
With a large spoon, spoon mixture into blender making sure to have enough broth to blend. fill blender 3/4 full. Puree mix and dump in another container. Repeat blending until all is gone. Pour puree into pot and bring to boil Adding remainder of broth. If soup is too thick add more broth, but it will thin out a little when you add cream. Add in heavy cream, stir and shut off. Salt to taste. serve.
Don’t heat up in microwave or boil when warming up leftovers.
Enjoy, Chef Bernie