Yield: 8 - 10 Servings

Ingredients:

2 oz. Butter

1/2 cup Onion, diced

1/2 cup Celery, diced

1/2 cup Carrot, diced

1/2 cup Zucchini squash

1/2 cup Yellow squash

3/4 cup Pumpkin puree

1/2 cup Butternut, Kabocha or Acorn squash, peeled, diced

1 each Bay leaf

1/3 tsp. Curry powder

1/3 tsp. Ground cinnamon

Pinch - Ground nutmeg

1/4 tsp. Ground ginger

1 1/2 qt. Chicken or vegetable stock

To taste - Salt

To taste - Fresh ground black pepper

1/4 cup Honey

1 1/2 cup Cream

To garnish - Toasted squash seeds

To garnish - Chives, minced

Method:
Melt butter in a large saucepan or pot. Add onion, celery, carrot, zucchini, yellow squash, butternut squash, bay leaf, curry powder, cinnamon, nutmeg and ground ginger, cook over medium heat. Allow vegetables to cook until tender and well “caramelized” with butter and spices. Add pumpkin puree and stir in until well blended. Add chicken stock and bring to a simmer. Season with salt and fresh ground black pepper. Reduce heat and simmer over low heat for 25 - 30 minutes stirring regularly. Carefully puree mixture using an immersion or hand blender until smooth. Add cream and bring to a simmer. Adjust seasoning if necessary. Place soup in a warm tureen for service or portion into individual soup bowls. Garnish with toasted squash seeds and minced chives.