My cousin, Peter Xavier Kelly, is an outstanding chef. On a visit to his lovely Restaurant X in Congers, New York, we had a delicious soup made with acorn squash and butternut squash. I've tried to copy the taste without knowing the exact recipe. (He would give it to me if I asked, but I like the adventure of figuring it out.)

    Butternut and acorn squash soup

    1 butternut squash
    1 acorn squash
    6 medium carrots, roughly chopped
    1 medium onion, sliced
    8 cups of hot water or broth
    1/2 teaspoon each:
    All spice
    Salt & pepper to taste
    3 Table spoons olive oil

    In large soup kettle:
    Sauté onion until soft in olive oil
    Add butternut and acorn squash and carrots along with broth or water
    Cover with lid
    As squash get soft, pierce them with a knife
    Add spices, salt and pepper
    When vegetables are soft, put them through a chinoise or food mill
    Add more broth if soup is too thin


    Garnish: Toasted hazel nuts
    Corn or tomato salsa