Roast a squash ahead of time to have the squash pulp ready.
2 golf ball size onions and 2 large cloves of garlic chopped them up and sauteed in little oil to soften.
Add 2.5 cups of already cooked squash and about 3 cups of water. Chicken stock can be substituted. The squash and water are cooked together for about 15 minutes
Add ¼ teaspoon cinnamon and a few passes of the nutmeg on the grater and 2 or 3 thumb sized pieces of ginger peeled and grated finely.
After it was done cooking, turn off the heat and add a few tablespoons of chopped parsley.
A few shakes of black pepper and some salt.
When it was time to serve add about 6oz of half and half after I heated it up I didn’t know how much but I went back and measured what was left in the container and determined that I used 6oz. I was aiming for half a cup and will probably try 4 oz.