butternut and acorn squash soup #2

1 butternut squash, boiled and cut into cubes
1 acorn squash, boiled and cut into cubes
1T crushed garlic
1 onion diced
2 stalks celery diced
1 large carrot, chopped
1/4 lb salt pork, diced
1tsp black pepper
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1 sprig thyme
1 sprig tarragon
1 branch sage
1T. rosemary leaves
3c chicken broth
1/2c. 1/2 n 1/2
3 scallions chopped

2T. pesto
3T. olive oil
big croutons

Add salt pork to a deep pot and saute until crackling.  Add garlic and onion, celery and carrot and saute until  translucent. Add cubed squashes, all herbs and saute for another 5 minutes.  Add 3 cups of chicken broth, and simmer for 45 minutes on medium.
Puree in food processor and return to pot.
Add 1/2 and 1/2 and salt to taste
When serving, mix together pesto with oil and drizzle over soup. Add croutons to the top.