Autumn Squash Soup

• 2 butternut squash (2 lb. each), peeled, seeded and cut into 1/2-inch cubes
• 2 carrots, peeled and cut into 1/2-inch cubes
• 1 onion, thinly sliced
• 4 Tbsp. butter
• 5 c. chicken broth
• 3 Tbsp. brown sugar
• 1/2 tsp. ground mace
• 1/2 tsp. ground ginger
• 2 Tbsp. lemon juice
• sour cream (for garnish)

1. Preheat oven to 400u0b0.
2. Place squash, carrots and onion in nonreactive pan.
3. Dot vegetables with butter.
4. Pour 1 1/2 cups of water over vegetables and sprinkle with brown sugar.
5. Cover pan tightly with foil and bake until tender, about 35 minutes.
6. Remove the pan from the oven and place vegetables and any liquid in a stockpot.
7. Stir in remaining 3 1/2 cups of broth, the mace, ginger, cayenne and salt.
8. Bring to a boil.
9. Reduce the heat and simmer uncovered for 10 minutes.
10. Stir in lemon juice.

butternut, carrots, onion, butter, chicken broth, brown sugar, ground mace, ground ginger, lemon juice, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635995 (may not work)