Caitlyn's Awesome Butternut Squash Soup

Here's another soup recipe.  I can't take the credit for this one, as it's adapted from a recipe that I got from my friend Caitlyn.  I served this for Thanksgiving last year, in place of the usual mashed squash.

Here's what you'll need:

1 butternut squash cut into 1/2 inch cubes, no skin
water
butter (I used butter, but Caitlyn's recipe called for vegan margarine.  Use whichever you prefer)
1 onion, chopped
2 cloves of fresh garlic, chopped
lots of spices
salt

1. Saute garlic and onions in a generous amount of butter
2. add more butter or water as needed until the base of the soup is brown
3. measure out the cut up squash and add the same volume of water to boil.  Add both to the sauteed onions and garlic
4. When you can stick the squash with a fork (like making mashed potatoes from scratch), blend your soup until smooth.  Immersion blenders work great!
5. add your spices!  Suggestions: cinnamon, cumin, cardamom, nutmeg, coriander, chili powder)
6. You can also add a tiny bit of cream, but since this soup is naturally very creamy, you may choose to leave it out)

Substituions/addtions/suggestions: pumpkin, apples, potatoes