Squash and Yam Soup
Place squash and yams in a steamer basket over boiling water. Cover saucepan and steam 20 minutes or until tender. Remove steamer basket and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onions 7-8 minutes or until golden brown. Stir in garlic and fresh ginger and sauté 1 minute. Stir in cinnamon, ground ginger and chili pepper flakes. Add half the stock to skillet, stirring with a wooden spoon to deglaze. Working in batches, purée onion mixture, squash, yams and maple syrup in a blender or food processor until smooth. Transfer purée to a saucepan. Add remaining stock, salt and pepper to taste. Cook until heated throughout. Serve with a dollop of orange marmalade.
Values per serving: