Roasted Squash Soup

Prep time: 15 mins
Cook time: 55 mins
Servings: approximately 10
Kitchen tools: Food processor (the bigger the better) or blender, some sort of cooking dish or baking sheet to roast your 4 squash halves, 8 qt or larger pot.

INGREDIENTS
4 cups of broth (I use chicken). This is equal to 1 quart.
1 can of puree pumpkin
1 medium butternut squash
1 medium acorn squash
1 small sweet onion chopped
2 tablespoons of butter (for caramelizing onions)
1 block, 8oz, of 1/3 less fat cream cheese
1/4 to 1/3 cup of brown sugar dependent on preference to sweetness
2 tablespoons Jamaican all spice
2 tablespoons cayenne pepper
2 tablespoons ground ginger
pepper to taste when serving

DIRECTIONS
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut squash in half length wise and remove all seeds with a spoon.
3. Spray cookware with non stick spray. Place squash cut side down on cookware and then in the oven for 45 mins or until tender.
4. Prepare broth in 8qt or larger pot on the stove set to medium heat.
5. Heat butter in skillet until melted, add onions and cook until brown/caramelized, about 5 mins.
6. When squash is cooled enough to handle, scoop pulp from the skins. Discard the skins. Place pulp in food processor, or large mixing bowl if processing in small batches.
7. Add pumpkin, cream cheese, and caramelized onions to food processor. Blend until smooth. It is ok to premix all ingredients in a large mixing bowl and add to processor in small batches. When mix is smooth add directly to the broth on the stove.
8. Add brown sugar, Jamaican allspice, cayenne, and ginger to broth and mixture.
9. Whisk all ingredients together in the pot until smooth.
10. Cook until heated through approx. 10 mins, make sure to stir occasionally.
11. Serve with fresh ground pepper to taste.