Sweet and Spicy Squash Soup

 It's that time of year. Yummy creamy soups for fall. 

Sweet and Spicy Squash Soup approx. 6 - 8 servings

2                Baked Butternut squash

2                Baked Kobocha squash

1                Jalapeno diced 

2 clove      Garlic diced

1/4             Onion diced

1 or 2         Pair peeled and cut up

1 or 2         Plums peeled and cut up

3 cups        Chicken broth 

1 1/2 cups Half & Half

1 tsp          Black Pepper

1 tsp          Cumin

1 tsp          Cinnamon

1 tsp          Oregano

1 tsp          Salt

1 tbsp.       Olive Oil

Slice the squash in half and clean out the seeds. Put them flesh side up and brush with a little oil and then salt and pepper. Bake on 400 degrees for about an hour. I bake mine the night before. Scoop out all of the flesh put in the bowl cover and cool over night. The skin of the squash is very thin, you may need to hand peal a bit off. 

In a big pot put the olive oil in and heat. Add the minced pepper, onion, and garlic and sauté until tender. Add the fruit cook until tender. Mash together. Stir the squash in. As it warms alternate half and half with the broth until used. Depending how big the squash are. you may need to use more liquid. 

Mash until it is as smooth as you can get it. Simmer for 10 minutes stirring frequently. Then use a cup or measuring cup to put in the blender to puree. Then simmer another 10 to 20 minutes. Serve with rolls or breadsticks.