2 tbsp. butter
6 scallions, finely chopped
1 clove garlic, minced
1 sm. green pepper, finely chopped
1/4 c. fresh parsley, chopped
2 tsp. chopped fresh basil or 1/2 tsp. dried
2 lbs. butternut squash, peeled, seeded, cubed
1 smoked ham hock
1 can (14 oz.) plum tomatoes
4 c. chicken broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch of fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. of milk (optional)

1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes.

2. Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring occasionally.

3. Add squash, toss to coat. Add ham bone, tomatoes and broth, allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone.

4. Puree soup in batches in a blender, being careful - hot liquid will expand. Stir in curry powder and milk, if desired. Serves 6 to 8.