Recipe - Puree Of Winter Squash Soup Of Love

2 Acorn squash ; (abt 2 lbs
ea)
2 pound Buttercup squash ; (1
squash)
2 pound Butternut squash ; (1
squash)
1 Stick Butter; cut into
tablespoons
One fourth cup Molasses
2 Carrots; peeled and halved
2 Parsnips; peeled and halved
1 Onion; julienned
6 Garlic cloves; peeled
2 cup White wine
8 cup Chicken stock
1 teaspoon Allspice
Salt; to taste
Freshlyground white pepper;
to taste
One half cup Heavy cream
2 cup Roasted Spaghetti Squash;
see * Note
1 tablespoon Finelychopped parsley
2 tablespoon Creme fraiche
1 tablespoon Chopped chives

* Note: See the "Roasted Spaghetti Squash" recipe which is included in this
collection.

Preheat the oven to 350 degrees. Cut the squashes in half, lengthwise and
remove the seeds. Season the squash with salt and white pepper. Place the
halved squashes, skin side down, in a shallow roasting pan. Place one
tablespoon of butter and 1 tablespoon of molasses in the center of each
squash. Arrange the carrots, parsnips, onions, and garlic cloves around the
squash. Pour 1 cup of the wine and 1 cup of the stock in the pan, cover
with foil, and bake for 2 hours. Remove from the oven and cool the
vegetables for 5 minutes. Scoop the flesh out of each squash and place in
large sauce pot. Discard the skin. Place the other roasted vegetables and
the cooking liquid in the pot. Add the remaining wine and chicken stock to
the pot. Bring the liquid up to a boil and reduce to a simmer. Season with
allspice, salt and pepper. Simmer the soup for 10 minutes. Remove from the
heat. Using a handheld blender, puree the soup until smooth. Return the
soup to the heat and stir in the cream. Adjust the seasonings if needed. In
a saute pan, heat the remaining butter. When the butter has melted, saute
the spaghetti squash for 2 minutes. Add the parsley. Season with salt and
pepper. Ladle the soup in a shallow bowl. Garnish the soup with the sauteed
spaghetti squash, creme fraiche, and chives. This recipe yields 8 to 10