Hubbard Squash Soup

• 1 large hubbard squash
• 2 sweet onions
• 3 (14 ounce) cans chicken broth
• 2 tablespoons beef bouillon paste
• 2 tablespoons Frank's red hot sauce
• 2 teaspoons nutmeg
• 1 teaspoon cinnamon
• 1 bunch broccoli, steamed (optional)
• ham steak (cut into cubes)

1. Cut Hubbard Squash in two pieces.
2. Put in roasting pan with 2 inches water on bottom of pan.
3. Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
4. Saute onion in 2 tablespoons butter till carmalized.
5. Put all ingredients into a food processor and process until very smooth.
6. (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
7. Add the steamed brocolli and ham cubes.

squash, sweet onions, chicken broth, beef bouillon paste, s red, nutmeg, cinnamon, broccoli, ham steak

Taken from www.food.com/recipe/hubbard-squash-soup-332029 (may not work)