"I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow."

Ingredient :

• 2(2 lb) acorn squash
• 2(2 lb) butternut squash
• ¹⁄₂cup butter
• 8teaspoons dark brown sugar
• 3carrots, peeled
• 1large onion, thinly sliced
• 10cups chicken stock
• ³⁄₄teaspoon ground mace
• ³⁄₄teaspoon ground ginger
• ¹⁄₈teaspoon cayenne
• salt
• 8ounces creme fraiche
• 1tablespoon chives, snipped

Directions :

• Preheat oven to 350 degrees.
• Cut squash in half, scoop out seeds.
• Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
• Pour 2 cups of stock in pan, cover and bake for 2 hours.
• Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
• Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
• Puree until smooth. Adjust seasonings.
• Serve with garnish of creme fraiche and chives.