4 tablespoons olive oil
1 onion, peeled and chopped
1 butternut squash
1 acorn squash
2 carrots, peeled and chopped
5 cups chicken stock
2 tablespoons brown sugar
2 tablespoons dark rum
¼ teaspoon ground ginger
Pinch of cayenne pepper
1. Cut squash in half and scoop out seeds. Place in a roasting pan and lightly brush the squash with some of the olive oil and sprinkle the brown sugar over them. Bake the squash in the oven at 350f until tender.
2. Add the rest of the olive oil to a soup pot and cook the onions and carrots for 10 minutes. Add the stock and spices and bring to a boil.
3. Scoop out the pulp of the cooked squash and add to the stock and let simmer for 10 minutes. Add the rum.
4. Puree in a blender; adjust the seasonings and serve.
Copyright © The Recipe Finder, All Rights Reserved