Ingredients

2	lbs	Acorn Squash
2	lbs	Sweet Potato
		Salt and pepper to taste
1	cup	Molasses
1	Qt	Stock of Choice
2	Qt	Anchor™ Chef's Cooking Cream
1 1/2	tsp	Cinnamon
3/4	cup	Fresh Ginger, shredded

Method

1. Roast squash and sweet potatoes at 350F until tender.
2. Scoop flesh from the squash into food processor.
3. Add sweet potato and puree.
4. Add shredded ginger.
5. Heat stock and pureed squash and potato mix.
6. Bring to simmer.
7. Add Anchor™ Chef's Cooking Cream and molasses.
8. Season.