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Baked Winter Squash Soup
Ingredients
  • 2 (2 lb) acorn squash
  • 2 (2 lb) butternut squash
  • 1⁄2 cup butter
  • 8 teaspoons dark brown sugar
  • 3 carrots, peeled
  • 1 large onion, thinly sliced
  • 10 cups chicken stock
  • 3⁄4 teaspoon ground mace
  • 3⁄4 teaspoon ground ginger
  • 1⁄8 teaspoon cayenne
  • salt
  • 8 ounces creme fraiche
  • 1 tablespoon chives, snipped
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