1 Winter squash. Butternut works nicely
1 Tbsp butter
2 Small yellow onions diced
1 Quart chicken stock
1 Tbsp cumin or to taste

The squash needs to be baked first, for about 45 minutes at 350, cut in half, cut side down in just enough water to cover the surface of a small baking dish.

Cool until you can safely remove the skin.

Then, saute the onions, add the squash bits and the chicken stock. Simmer for 15 minutes or so. Puree the mixture in batches and return to soup pan. Add cumin to taste. Serve with cream and toasted pine nuts.

Garnish
Whipped Cream
1/2 Cup pine nuts