Roasted Squash Soup

Guest recipe by Alexandra Guarnaschelli,
Exec. Chef: Butter Restaurant
Watch her interview on The Woman's Connection YouTube Vlog

Serves 4-6

4 pounds mixed Winter squash (from Hubbard to Butternut varieties), washed
4 tbsp. unsalted butter
2 tbsp. dark brown sugar
3 tbsp. Molasses
Kosher salt to taste
Freshly ground white pepper to taste
1 tsp. ground ginger
1 knob fresh ginger, peeled and finely grated
1 tsp. ground cinnamon
ź tsp. ground cloves
2 cups water
2 cups heavy cream
3 cups skim milk
The zest from 1 orange
2 tbsp. Worcestershire Sauce
1 tbsp, garlic oil
Equipment: Blender or food processor

1. Preheat oven to 375 F.
2. Place the squash on a flat surface and split them in half lengthwise. Scrape out the seeds and arrange in a single layer on 1 or 2 baking sheets.
3. In a small saucepan, melt the butter completely over medium heat. Wait until it starts to turn a light brown color. Remove from the heat and immediately distribute the butter into the cavities of the squash halves. Sprinkle with the brown sugar and Molasses as well.
4. Season the insides with salt and pepper. Finish by covering with the ground (dry) ginger, fresh ginger and the ground cloves. Fill the bottom of the tray(s) with the water (should be about 1 inch high) to create steam while the squash bakes in the oven. Cover the tray(s) with aluminum foil and seal the edges tightly.
5. Place the tray(s) in the center of the oven and bake, undisturbed, for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife. The knife should slide in and out easily. If at all firm, bake the halves and addition 30-45 minutes. Remove from the oven. Carefully peel back the foil. Set aside to cool.
6. In a medium pot, combine the cream and milk. Season with salt and pepper. Bring to a simmer. Using a large spoon, scoop the flesh from the squash taking care not to take any skin with it. The skin can give a bitter taste to the soup. Add the flesh directly to the cream mixture and stir to blend. Turn the heat on low. Add some of the orange zest, the Worcestershire Sauce and the garlic oil. Stir to blend. Taste for seasoning. If the soup lacks sweetness, add a little Molasses. If it lacks salt, add a little salt or Worcestershire Sauce.
7. Serve immediately. Enjoy!