Here it is!  Another great soup for another really cold day.

Squash soup

4 T. butter
1 medium to large onion, diced
4 cloves garlic, minced

Melt butter, then gently saute onion and garlic until tender and translucent, about 10 min.

Add:

1 large or 2 small squash (I bake ahead of time in the oven, then scoop out and freeze.)
1 1/2 t. cinnamon
1 t. ginger
1/4 t. cloves
couple shakes cayenne pepper (don’t overdo)
2-3 c. water or chicken broth (add more if you like soup thinner)

Gently cook to a simmer and simmer for about 15 min., taking care not to burn the bottom of the soup to the pot.   Soup will be very fragrant.
Use a handheld blender and puree the soup in the pot, or transfer soup to a blender and puree, and then put back in the pot.  Add 3/4-1 c. cream to hot soup and stir, then serve immediately (do not heat to simmer again, or cream will curdle.)  Season with celtic sea salt and enjoy!

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