Pumpkin Acorn Squash Soup
serves 6-82 Acorn squash1 butternut squash1 12-ounce can pureed pumpkin
4 tablespoons olive oil1 medium onion, finely chopped4 celery stalk, chopped4 carrots, peeled and chopped1/4 teaspoon crushed red pepper1/8 teaspoon fresh ground nutmeg1/8 teaspoon fresh shredded ginger1/4 cup slivered almonds, toastedsalt to taste-Cut the Acorn squash and the butternut squash, scoop the seeds and place the cut side down on cookie sheet and bake in a 400 F. degree oven for 20 minutes or done. Remove from the oven and place on the side and allow it to cool.-In heavy pan, heat the olive oil and add the vegetables. Stir and cook over low heat for 5 minutes. Add the red pepper, the nutmeg and the ginger. Stir and cook for 1 minutes. Remove from the heat and set aside.-Spoon the baked flesh into a pot and discard the skin. Add 8 cups of water and bring to a boil. Bring to a boil, cover and allow to simmer for 5 minutes. Spoon mixture into food processor and puree until smooth. You can do that in patches. Spoon back into the pot, add the pureed pumpkin, the vegetables and the salt. Stir, adjust the seasoning and bring to a boil. Simmer for 10 minutes.-Spoon into a bowl, sprinkle with the almonds and serve.