• 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)

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 tim