Harvest Soup - cooking recipe

Ingredients

3 butternut or acorn squash, cooked and pureed
1 lb. carrots, cooked and pureed
butter
1/2 onion, diced fine
2 cloves garlic, minced
2 1/2 c. chicken stock
1 c. vermouth
1 c. or more half and half
large pinches each of: cinnamon, curry, cumin and powdered cardamon
pecans
applesauce
chutney
1 Tbsp. shaved ginger
hollowed out acorn squash (optional)

Preparation

Saute onion, garlic and ginger in butter.
Season with spices. Add to pureed squash and carrots.
Heat well, incorporating enough vermouth and chicken stock to give a creamy consistency. Add the half and half.