Cut the squash in half lengthwise and scrape out all the seeds. Drizzle open face with olive oil and Pringle a little salt. Leave the skin on!

Once cooled remove the skin and place squash in a blender with the onion. Blend until smooth adding milk until you’ve reached the desired consistency.

Add to a pot and simmer on low heat. Add seasonings to taste.
Watch out for the nutmeg! It’s easy to overdo.

Serve and enjoy!