Spicy Squash Soup

This variation on Squash Soup from Ann Gentry's excellent Real Food Daily Cookbook is simple and wonderful. Butternut squash finely cubed and simmered until quite soft - plus ample chopped fresh ginger, salt, pepper, a pinch of nutmeg and a finely chopped onion. You could put in all sorts of other things - sweet potato would be terrific. When the squash is soft you could blend it all in a blender but I just mashed it a bit with a hand potato masher. We had it with popcorn and squash pie for dessert (of course).