Autumn Pumpkin And Squash Soup

• 1 small pie pumpkin
• 1 small butternut squash
• 1 small acorn squash
• 3 medium onions, very thinly sliced
• 1 tablespoon fresh ginger, chopped
• 6 tablespoons butter or 6 tablespoons margarine
• 6 cups chicken stock or 6 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons brown sugar (or sugar substitute such as Splenda)
• 1/2 - 1 teaspoon grated nutmeg, to taste
• 1/4 teaspoon cayenne pepper, to taste

1. Preheat oven to 350u0b0F.
2. Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
3. Bake for 45-60 minutes, or until tender.
4. During cooking, add hot water to the pan as needed to prevent from burning.
5. While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
6. Be careful not to burn the onions.
7. Remove the pumpkin and squash from the oven and cool until easy to handle.
8. Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
9. Add the stock and bring to a simmer.
10. Puree the soup in small batches in a blender or food processor, then return it to the pot.
11. Add the cream and reheat (do not bring back to boil or simmer).
12. If the soup is too thick, add more stock until the desired consistency is reached.
13. Season with the salt, sugar substitute, nutmeg and cayenne pepper.

pumpkin, butternut squash, acorn, onions, fresh ginger, butter, chicken stock, heavy cream, salt, brown sugar, nutmeg, cayenne pepper

Taken from www.food.com/recipe/autumn-pumpkin-and-squash-soup-104028 (may not work)