I made this soup on Saturday night for 10 people and it was a huge hit. However, gutting and roasting ten acorn squashes is time consuming. And squash can be tough to handle. I went at them with my new clever and they were still tough. So, expect a little workout. I garnished mine with a dollop of creme fraiche, a pancetta crisp and fried sage leaves. Like I said, it was a crowd pleaser and the presentation in the squash bowl was wonderful.
I added a little extra chicken stock to thin it out a bit and extra herbs. I did not add the cream and sugar because I didn't want it to be more heavy than it already was and I prefer savory over sweet...
Winter Squash Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
For soup:Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)