2 Squash, 1 acorn, 1 butternut (baked in halves until tender)
1/4 C. butter
1 onion, diced
8 C. chicken stock
1 tsp. fresh ginger
2 TB brown sugarsalt to taste
An ice cream scoop is perfect for removing the roasted squash from the skin.
Beautiful & healthy acorn and butternut squash!
Saute onion and carrots in butter, add to stock pot along with other ingredients.
Use only fresh ginger.
Peel and chop a tablespoon.
Bring to low boil then reduce and simmer for 30 minutes. Ladle soup into blender and puree in small portions.
Serve topped with toasted pumpkin seeds.