Squash Soup

I was recently reminded to make a pot of squash soup when this was served at my son's playhouse last week. This isn't the recipe that I nomally make. My original recipe would also call for a can of tomato soup, cream and thyme and parsley. This time I partially followed the recipe used at playhouse, where the recipe calls for fewer ingredients and the procedure is more simple. This recipe is good for approximately 3-4 persons.

Ingredients:
Squash (chop a couple of segments)
Onion, 1 medium
Butter, about 1 tsp
Rice milk (I used regular evaporated milk)
Water (approximately 500 ml)
Kinchay (we didn't have any so I used a pinch of nutmeg instead. The flavors between the 2 are totally different but I thought it would also go well with squash)

Procedure:
Boil squash and onion together.
Purify with a handheld mixer or pour on to a blender until you achieve the desired consistency.
Add butter and milk.
Let it boil and thicken.
Season with salt and pepper
Add kinchay (or nutmeg or whatever spice or herb you prefer)

Serve with crusty bread or top with croutons. Enjoy.