3 medium yellow squash, halved and cut into 1/2 inch slices
4 small green onions, cut finely
1 (18 ounce) jar or container vegetable broth
1/2 pound hard-cooked, diced potatoes
1 1/3 cups cooked chicken broth
1 pound fresh mushrooms, sliced
1 teaspoon dried fresh rosemary
1 tablespoon dried sage
1 1/2 cups diced green onions
1 teaspoon curry powder
1/4 cup olive oil
1/2 cup water
1 of the orange rum
Preheat oven to 350 degrees F (175 degrees C). Pull broccoli halves on all sides, and gently place on baking sheet. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until tender.
Roast peppers and onions for 2 growing stages; remove flesh and seed or dice.
Heat olive oil in a large skillet over medium heat. Saute onion slices for 2 minutes, then add garlic and turn to coat. Saute onion slices for 1 minute. Remove garlic from skillet and reserve.
Remove cooking strips from peppers and onions; pack wit the flesh of peppers with enough water to cover. Toss with broth and vegetables.
Bring chicken broth to a boil, and add mushrooms and rosemary. Reduce heat to medium-low and gently simmer for 2 minutes or until potatoes are tender.
Return tossed vegetables to pan, and stir in basil, salt, butter and olive oil. Cook over medium heat for 3 minutes, stirring constantly. Beat green onion cooking strips into soup; spread mixture in pan.
Pour broth mixture over squash and toss gently with vegetables. Spoon juice over vegetables.