Butternut and acorn squash are combined with carrots, onions, broth and a dollop of Lyman's Own Applesauce. Hearty and chock full of vitamins and nutrients, it's the perfect soup for curling up by the fire this winter.
2 acorn squash
1 large butternut squash
6 tbspns unsalted butter
6 tbspns brown sugar
3 carrots, peeled and halved
48 oz. chicken broth, divided
1 tspn cinnamon
pinch of cayenne pepper
1 cup Lyman's Own applesauce (available only at the Apple Barrel Farm Market)
1/2 cup sour cream
pinch of nutmeg
2 sprigs fresh thyme
fresh ground pepper
- Preheat oven to 350. Cut squash in half and scrape out seeds and pulp and discard. Place squash with cavity side facing up in a very large roasting pan. Fill each cavity with a tablespoon of butter and brown sugar. Arrange carrots and onion around squash. Fill pan with 2 cups of the chicken broth and tightly cover pan with aluminum foil (make sure it's sealed tightly or broth will evaporate and it may burn.) Bake for 2 hours.
- Remove pan from oven. Remove aluminum foil carefully. Let vegetables cool for about 10 minutes. Scoop squash out of it's skin and place in a large stock pot. Discard skins. Add carrots, onion, and any left over broth to the stockpot. Add cinnamon, cayenne pepper, and remaining broth. Mix well and bring to a boil. Reduce heat and simmer for 10 minutes.
- Puree the soup in a blender or food processor in batches. Return to a clean pot.
- Top each bowl with a dollop of applesauce, sour cream, fresh thyme, nutmeg, and fresh ground pepper before serving.