Roasted Winter Squash Soup

This soup is like autumn in a bowl! I like to use a variety of squashes, but you could make this with just Butternut or Acorn, if you can't find the others.


2 medium Sweet Dumpling squashes
2 medium Butternut squashes
1 medium Sugar pumpkin (plus four to serve in)
2 large carrots, chopped
4 small parsnips, chopped
1/4 C butter, softened
1/4 C brown sugar
1 onion, sliced
4 5 cloves of garlic, halved
8 C chicken stock
2 C white wine
1/2 C half and half
Salt and pepper
1 tsp allspice
2 tsp sage
2 Tbs chopped chives
Creme fraiche

Cut the squashes in half and remove the seeds. Place cut-side up in two roasting pans, and fill the cavities with the butter and brown sugar. Rub a little butter on the cut flesh of the squash as well. Surround the squashes with the garlic, onions, parsnips, carrots, and sage. Sprinkle everything with salt and pepper. Pour a half cup of wine and a half cup of stock over each of the pans, and cover with foil. Bake for about a 45 minutes at 400 degrees, or until the vegetables and squash are soft.


Scoop the flesh out of the squashes and discard the skins. Put the flesh in a large pot with the rest of the vegetables and the remaining liquids. Add the allspice, and simmer for 10 minutes. Puree in a blender (or with a hand-held blender) and serve with a spoonful of creme fraiche and a sprinkling of chives.