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1
Cut squash in half and remove the seeds.
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2
Put a pat of butter or possibly margarine in the cavity of each half and roast in the oven at 375 for 40 min or possibly until soft.
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3
Let cold.
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4
In the meantime, saute/fry the carrots and onions in a little extra virgin olive oil till caramelized.
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5
Add in chicken stock and deglaze the pan.
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6
Add in about 1/2 can of water to the stock.
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7
Remove squash from the shell and put in saucepan with the stock.
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8
Mash down the vegetables as much as you can.
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9
Add in seasonings to taste, then puree in blender or possibly food processor.
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10
Return to pot; add in cream; and adjust seasonings.
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11
Serve with wedges of lime to be squeezed on top.
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12
Note: I did not put the butter or possibly margarine in the cavity of the squash halves - didn't miss it - soup was still very rich.
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13
I also simmered the soup for a little while to soften the vegetables a little more after adding the squash.
