Roasted Winter Squash Soup with Mace

Preheat oven to 350°F. Place squash halves cut-side up in a large roasting pan.

Dot each squash cavity with butter and brown sugar. Scatter carrots and onion pieces around the squash.

Pour 2 cups stock into the pan around the vegetables. Cover tightly with foil and roast for 2 hours, until squash flesh yields easily to a fork. (The slow roasting concentrates the squash's natural sweetness while the steam keeps everything tender.)

Remove from oven and let cool until comfortable to handle. Scoop squash flesh into a large pot, discarding skins.

Add roasted carrots, onions, and all pan juices to the pot. Pour in remaining stock.

Stir in mace, ginger, cayenne, and a generous pinch of salt. Bring to a gentle boil, then reduce heat and simmer 10 minutes.

Using an immersion blender, purée until completely smooth. Taste and adjust seasoning with salt and spices as needed. (The soup should have a velvety texture and balanced warmth from the spices without overpowering the squash.)

Ladle into bowls and garnish with a dollop of crème fraîche and scattered chives.