Squash Soup (Wahanpi Wagmu)

[pahinhwinh]

Best made with fresh squash, but in a pinch, you can use canned pumpkin.

Cut a winter squash in half, scoop out the seeds, then put the squash cut side down in the microwave or over & cook until done. Scoop the pulp out, discard the peel. Put the squash in a soup pot & cover with water. Add 1 onion, cut up; celery chunks (stalk or root) to taste; 1/2 C finely chopped walnuts or other nut. Put a lid on the pot & simmer over low flame an hour or so until cooked. Sprinkle cinnamon, cloves, & ginger powder on top of each bowl when serving. Healthy, easy on the eyes, yum!

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