Instructions: In a large saute pan or skillet over medium-high heat, heat the olive oil and saute the onion, shallots and salt until the onion is translucent, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the squash, yam, corn and thyme. Add water to cover. Bring to a boil, then lower heat and cook, uncovered, for 3 minutes. Transfer to a blender or food processor, add the broth, and puree until smooth. Season with the spices and garnish with the ginger and red pepper.

Makes 4 servings.

Luscious and thick, this rich golden soup is a harvest offering of sweet corn, yam and squash with a genial dash of added spice.

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