Gingery Squash Soup

Directions

1. 1
   Cut the squashes in half and remove seeds.
2. 2
   Roast squashes in a 325 oven for about 45 minutes, or until soft.
3. 3
   Remove squash from the oven and let cool.
4. 4
   When cool, scoop out the insides and mash until smooth with a potato masher.
5. 5
   In a soup pot fry the bacon until it renders its fat and the pieces of bacon begin to brown.
6. 6
   Add the onion and saute for about 10 minutes on medium heat, or until the onion is transparent and the bacon is crisp.
7. 7
   Add the stock and the squash mash.
8. 8
   Mix thoroughly so that the squash is evenly distributed.
9. 9
   Bring to boil and add the ginger.
10. 10
    Reduce heat and simmer for a half hour or until it is thick and smooth.
11. 11
    Add milk, salt and pepper, and hot pepper paste.
12. 12
    Cook for about 3 minutes more.
13. 13
    Serve.