Hubbard Squash Soup - cooking recipe

Ingredients

1 large hubbard squash
2 sweet onions
3 (14 ounce) cans chicken broth
2 tablespoons beef bouillon paste
2 tablespoons Frank's red hot sauce
2 teaspoons nutmeg
1 teaspoon cinnamon
1 bunch broccoli, steamed (optional)
ham steak (cut into cubes)

Preparation

Cut Hubbard Squash in two pieces.
Put in roasting pan with 2 inches water on bottom of pan.
Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
Saute onion in 2 tablespoons butter till carmalized.
Put all ingredients into a food processor and process until very smooth.
(My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
Add the steamed brocolli and ham cubes.