2 Butternut squash (about 2 lbs. each)
2 Acorn squash (about 2 lbs. each)
8 tbsp. unsalted butter
8 tsp. brown sugar
3 carrots, cut in half lengthwise
1 lg. yellow onion, thinly sliced
10 c. de-fatted chicken broth
3/4 tsp. powdered ginger
3/4 tsp. ground mace
Pinch of cayenne pepper
Chopped chiles (garnish)

Preheat oven to 350 degrees. Cut all squash in half lengthwise and remove seeds. Place halves skin-side down in a shallow roasting pan. Divide the butter and brown sugar evenly among the cavities of the 8 squash halves. Place carrots and onion slices around squash. Pour 2 cups of broth into bottom of pan. Cover roasting pan well with aluminum foil and bake for 2 hours. Remove pan from oven and cool slightly. Scoop squash and all the liquid in cavities into a soup pot. Discard squash skins. Add carrots, onions and remaining liquid to squash in pot. Add remaining chicken broth, ginger, mace and cayenne pepper. Stir well and simmer for 10 minutes to blend all flavors. In a blender, or bowl of a food processor fitted with a steel blade, puree soup in small batches until smooth. Return to pot. Serve hot and garnish with chives.