Ingredients
- 2 acorn squash (2 lbs each)
- 2 butternut squash (2 lbs each)
- 3 peeled & halved carrots
- 1 large onion, thinly sliced
- 10 cups veggie broth
- 3/4 teaspoon ground ginger
- pinch cayenne pepper
- crushed pineapple (about 1 cup, drained)
Directions
Preheat oven 350 degrees. Cut each
squash in half lengthwise. Scoop out &
discard seeds.
Place halves skin side down in shallow
baking pan. Place about 1/4 cup
pineapple in each cavity.
Arrange carrots & onion around the
squash.
Pour 2 cups of broth in the pan. Cover
with foil & bake 2 hours.
Remove from oven, cool slightly. Scoop
out pulp, place in soup pot with the
carrots & onions.
Add the cooking liquid & the remaining
8 cups of broth. Add ginger & pepper.
Stir well, bring to a boil, simmer
covered for 10 minutes.
Puree in batches until smooth.
Return to the pot, adjust seasonings if
needed. Heat through. Garnish with
snipped chives.
Serves: 12
Preparation time: 3 hours