Hubbard Squash Soup
By Melissa's Corporate Chefs

1 tablespoon Virgin Olive Oil
1 Onion finely diced
2 cloves Organic Garlic finely diced
1 quart Vegetable Broth or Water
4 cup Hubbard Squash pureed
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/8 teaspoon Ground Cinnamon
1 cup Heavy Cream
1/2 cup Scallions chopped
1/8 teaspoon Mace


Heat the olive oil and sauté the onion and garlic until golden.

Add the broth and simmer 15 minutes.

Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes.

Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through.

Serve garnished with chopped scallion.