1 med. butternut squash

Cut and steam squash. Peel and blend with steam water (3 cups).

1 sm. frozen orange concentrate
1/4 c. apricot brandy
1 tsp. zest of orange
1/2 tsp. salt
1/4 tsp. white pepper
1 dash Tabasco

Mix well together. Serve cold with 4-6 sprigs lemon mint. Serves 4-6.