Chilean Squash Soup

Roast one squash in the oven (45min). Scoop out the squash and add to a bowl. Saute onion and garlic in butter. Add to squash, combine salt, pepper, cumin, and paprika into mixture. Add mixtake into blender and pour in chicken broth (2C) gently until mixture is puree. This may take 3-4 times before you have puree the whole squash and mixture, using all the chicken broth.

Pour into pot and heat low, add 1C of cream and stir. Spice accordingly. Serve with a drizzle of 35% cream on top of soup.