Creamy Squash Soup

served over corn grits and sprinkled with chili pepper flakes

I've always loved pumpkin soup. i order it every time i see it in the menu. so far, the Cafe Andessa version is the one that pleasantly sticks to memory. it is creamy and rich but not cloying. of course, i tried to replicate it. i did not quite succeed at their version but this one is not bad either. try it. for best results, serve during cold, rainy nights.

don't ask me where i got the recipe, i copied it from somewhere i don't remember. and yes, i tweaked it a little, okay, a lot. =P

Ingredients:
1 tablespoon olive oil
1/2 of an onion
2 whole cloves of garlic, crushed
1/4 of a whole squash, chopped
salt and pepper

put all of the above in a pot, cover with water or broth, boil until pieces are soft and easily fall apart. add the following

a pinch of cinnamon
3 tablespoons coconut milk
3 tablespoons all purpose cream

mix and bring to a boil, puree with an immersion blender. you may add a drop or 2 of EVOO upon serving.