I feed on good soup, not beautiful language.

Acorn Squash Soup
2 small acorn squash, halved, peeled, seeded and cut into 2-inch chunks
1 Onion-diced
2 Parsnips-diced
2 Celery stalks-diced
4 cups clear vegetable broth
2 teaspoons butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 cup milk
2-3 teaspoons salt
1/2-1 teaspoon white pepper

In a medium saucepan bring the squash, vegetables and stock to a boil. Lower the heat and simmer, covered, for 15 minutes. Strain the soup and reserve the liquid. In a food processor, puree’ the solids with 1 cup of the reserved liquid.

In a medium saucepan, warm the butter over low heat. Stir in the spices and cook for 2 minutes.

Stir in the puree’ and 1 cup of the reserved cooking liquid. Bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the milk, salt and pepper. If you prefer your soup thinner, add more of the reserved liquid.