Runningtrails said:

Squash Soup

2 pounds uncooked squash
1.5 pints of stock, chicken or vegetable (can be made with bouillon)
Onion: 1 medium, diced Garlic: 1 crushed clove
Cream to add before serving, amount is optional
Salt and pepper to taste.
Sprinkle of nutmeg or cinnamon: (optional)

In a large saucepan, slice and saute the garlic and onion in oil or butter until tender. Add squash, stock, nutmeg or cinnamon, salt and pepper. Boil and cook for 25 mins until squash is tender. Puree mixture with a blender until smooth and return to saucepan. Before serving, add cream and gently heat. Do not boil.

*Stock amount can be changed, depending on how thick or thin you want your soup.

**Add thick applesauce for a special taste treat.