1 med. onion, chopped
1/2 c. celery & tops, chopped
3 lg. carrots, peeled, cut into pieces
1 sm. can pumpkin
1 (10-12 oz.) box frozen butternut squash, or fresh cooked
1/4 c. orange juice
4 c. chicken broth
2 tbsp. butter
1/8 tsp. each nutmeg, allspice, ginger, salt & pepper
2 c. half and half cream
1-2 limes, sliced thin, for serving garnish
1 sm. carton sour cream

If fresh cooked squash; peel and clean, cut into pieces for soup making.

Simmer chicken broth with celery and carrots until tender. Remove the vegetables from broth and puree in a blender. Return puree to broth, add salt and pepper. Saute onions in butter until tender and puree them. Add to broth along with cream, orange juice and other spices. Simmer on low heat about 10 minutes.

Ladle soup into individual bowl and place one slice lime on surface of soup. Place 1/2 teaspoon sour cream on top each lime slice and sprinkle with some nutmeg for a colorful presentation. Serves 6 to 8.