2 acorn squashes, about 2 pounds each
1 butternut squash, about 2 pounds
1 stick of butter, cut into tablespoons
1/4 cup molasses
2 carrots, peeled and halved
1 onion, julienned
6 cloves of garlic, peeled
2 cups white wine
8 cups chicken stock
1 teaspoon allspice
Salt and white pepper
1/2 cup heavy cream
1 tablespoon finely chopped parsley
2 tablespoons creme fraiche
1 tablespoon chopped chives

Preheat the oven to 350 degrees F. 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, 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 hand-held blender, puree the soup until smooth. . Add the parsley, season with salt and pepper. Ladle the soup in a shallow bowl. Garnish the soup with creme fraiche, and chives.

Bon Appétit!