Baked Butternut Squash Soup

By davidgoodman

From an old clipping my mother gave me.

Ingredients

• 2 butternut squash (about 1 lb each), seeded and cut into 1" cubes
• 2 carrots, peeled and cut into 1/2" pieces
• 1 medium onion, peeled and finely chopped
• 3 cups of chicken broth, homemade or low sodium
• 2 t honey
• 1/8 t each mace, ground ginger, cinnamon, allspice
• 1/4 t salt
• 1/4 t fresh ground pepper
• 4 sprigs flat leaf (Italian) parsley, chopped

Preparation

Step 1

1. Preheat oven to 400 F.

2. place squash, carrots, onion in a shallow roasting pan or casserole. Pour broth over the vegetables, drizzle honey and add all spices, salt and pepper. Cover with aluminum foil and bake for 45 to 50 minutes, until vegetable are tender.

3. Remove pan from oven, place vegetables and broth in a blender. Purée until smooth. Pass the purée through a sieve into a stockpot. Slowly bring soup to a boil over medium low heat.

4. Ladle into bowls and garnish with chopped parsley.