Do you have squash staring back at you from your kitchen counter?  Double this recipe and serve before your trick or treaters head out or freeze half of it for a future quick meal.

1 T olive oil
1 large sweet onion (chopped)
4 garlic cloves (crushed in garlic press)
1 tsp. cumin seeds
1 tsp. curry powder
1 tsp. nutmeg
4 cups vegetable stock
1 small sugar pie pumpkin or 1 medium kabocha squash, butternut squash or acorn will work as well
3 cans of butter beans (can be found at Fresh & Easy stores here locally)
1 T. honey

Preheat oven to 400.  Cut your squash of choice in half - be CAREFUL, winter squash is hard, you need a sharp knife to penetrate the skin and then you can usually twist the knife back and forth gently to spit it open. Remove the seeds and place cut side down in a baking dish with 1/2 inch of water.  Bake in the oven for about 30 minutes, you should be able to pierce a knife through the skin and squash should be semi-soft.  Remove and let cool.  While the squash is cooling, heat olive oil over medium heat in a large stock pot.  Add onion and garlic and cook until onion is translucent.  Add spices and cook for another 1-2 minutes.  Add vegetable stock and bring to a low boil. 

Once squash has cooled to where you can handle it, remove the skin and cut in chunks and add to stock pot.  Simmer until squash is very soft.  Use a stick blender (or you can use a potato masher or blender - but blender can be a messy experience) to puree the soup stock.  Add the butter beans and honey and heat through.  Serve with a warm ciabatta.