finely diced 1 quart vegetable broth or water 4 cups hubbard squash
pureed :
about 1 medium squash 1 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cinnamon 1/8 teaspoon mace 1 cup heavy cream 1/2 cup chopped scallion Heat the olive oil and saute the onion and garlic until golden. Add the broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes. Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through. Serve garnished with chopped scallion. Recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro Formatted for MC by Gail Shermeyer <4paws@netrax.net>.