Squash Soup

(by Paula Mirk)

1 medium butternut squash

2 - 3 T. olive oil

1 medium onion, peeled and chopped

garlic, minced, to taste

ground cinnamon, cloves, cumin, or allspice, to taste

salt, to taste

1 apple or pear, peeled and seeded

Cut squash in half lengthwise, and scoop out the seeds.

Bring to boil a pot of water just to cover the squash and boil squash for about 15 minutes, until soft.

Remove and set aside to cool, reserving cooking water.

In another large pot, add oil.

Cook onion and garlic until softened.

Add spices and salt.

Dice the apple or pear and add to pot.

Add the broth from the cooked squash.

Remove skin from squash, dice the flesh, and add to the pot.

Cook over low/medium heat for about 10 minutes, tasting for seasoning.

Puree using a blender or immersion blender.

(Read The Baby, the story that accompanies this recipe.)