Butternut Squash Soup

( 4 servings)
1 medium butternut squash - cut into smallish pieces
1 medium onion - diced
4 cloves garlic - chopped
2 1/2 to 3 cups water
pepper to taste
herb seasoning (salt-free) to taste or some cumin or curry powder
cooking spray (or 2 tablespoon olive oil if desired)
soy milk or hemp milk if desired

Using cooking spray to coat, saute the onion in a pot or pan until it is soft. Add in the garlic and continue sautéing for a few more minutes. Add the water and squash at the same time and bring to a boil. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes .Take the contents of the pot and pour it all into a blender. Blend thoroughly, and add in spices to your liking.
This soup does NOT need salt, just a bit of pepper (and herb seasoning if you have it) for a kick. Milk adds a nice touch of creaminess and flavor or add some ground nuts/almonds.