Squash Soup

Faced with the need for a fast dinner , I whipped up the following and frankly, it turned out to be a "eat more than its good for you" soup, the kind you cant leave alone until the pot is empty.... here goes: 1. Toss the cooked and skinned squash in a food processor and puree until the whole thang is a smooth mass. 2. Add both cans of the condensed milk and re-puree to blend. RESERVE a couple of tablespoons of the condensed milk for a decorative swirl in the bowl just before you serve! 3. Toss the whole mess in a large saucepan or soup pot and begin to gently heat through. Add the regular milk and blend in well. Add spices to taste, go easy on the nutmeg until it is really heated thru, or youll use way too much! Jims powder is the main spice for this feast...... 4. Ladle into the bowls and garnish with chopped green onions, peanuts, and a swirl of the condensed milk. 5. Enjoy! This is really nice with any savory bread, I was thinking a nice cheddar cheese-jalapeno bread.... This is also nice with a dollop of chipotles in adobado plopped in.... and, I imagine, with bacon, tho thats just a dream for a vegetarian like me... <S> Posted to CHILE-HEADS DIGEST by "marxman" <marxman@skypro.be> on Oct 5, 1999,