• 2 Lbs. butternut squash, peeled, seeded and cut into 1-0/1 inch pieces
• 3/4 Lbs. yams, peeled and cut into 1-0/1 inch pieces
• 1 Tbs. unsalted butter
• 1 onion\cooked, chopped
• 2 clove garlic, minced
• 1 Tbs. fresh ginger, peeled and minced
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. red pepper flakes
• 4 cup vegetable stock
• 2 Tbs. pure maple syrup
• 2 Tbs. orange marmalade

Place squash and yams in a steamer basket over boiling water. Cover saucepan and steam 20 minutes or until tender. Remove steamer basket and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Saute onions 7-8 minutes or until golden brown. Stir in garlic and fresh ginger and saute 1 minute. Stir in cinnamon, ground ginger and chili pepper flakes. Add half the stock to skillet, stirring with a wooden spoon to deglaze. Working in batches, puree onion mixture, squash, yams and maple syrup in a blender or food processor until smooth. Transfer puree to a saucepan. Add remaining stock, salt and pepper to taste. Cook until heated throughout. Serve with a dollop of orange marmalade.