Baked Butternut-Squash Soup

• 2 butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces
• 2 carrots, peeled and cut into 1/2-inch pieces
• 1 medium onion, peeled and finely chopped
• 3 cups chicken broth, homemade or low-sodium canned
• 2 teaspoons honey
• 18 teaspoon each of mace, ground ginger, cinnamon and allspice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 sprigs flat-leaf parsley, stems removed, finely chopped

1. Preheat the oven to 400 degrees.
2. Place the squash, carrots and onion in a shallow roasting pan or casserole.
3. Pour the broth over the vegetables, drizzle with the honey and add all of the spices and the salt and pepper.
4. Cover with aluminum foil and bake until the vegetables are tender, about 45 to 50 minutes.
5. Remove the pan from the oven and place the vegetables and the broth in a blender.
6. Puree until smooth.
7. Pass the puree through a sieve into a stockpot.
8. Slowly bring the soup to a boil over medium-low heat.
9. Ladle the soup into bowls and garnish with the chopped parsley.

butternut squash, carrots, onion, chicken broth, honey, mace, salt, freshly ground black pepper, parsley

Taken from cooking.nytimes.com/recipes/4428 (may not work)