My cousin, Peter Xavier Kelly, is an outstanding chef. On a visit to his lovely Restaurant X in Congers, New York, we had a delicious soup made with acorn squash and butternut squash. I've tried to copy the taste without knowing the exact recipe. (He would give it to me if I asked, but I like the adventure of figuring it out.) Butternut and acorn squash soup 1 butternut squash 1 acorn squash 6 medium carrots, roughly chopped 1 medium onion, sliced 8 cups of hot water or broth 1/2 teaspoon each: Ginger Nutmeg Cinnamon All spice Salt & pepper to taste 3 Table spoons olive oil In large soup kettle: Sauté onion until soft in olive oil Add butternut and acorn squash and carrots along with broth or water Cover with lid As squash get soft, pierce them with a knife Add spices, salt and pepper When vegetables are soft, put them through a chinoise or food mill Add more broth if soup is too thin Serve Garnish: Toasted hazel nuts Corn or tomato salsa Pesto |