2 C. Roasted acorn or butternut squash with juices
3 Tbsp. olive oil
1 large onion chopped
2 Qts. vegetable stock
1 tsp. white pepper
¼ tsp. nutmeg
1 C. grated Gruyere
Sauté onions in olive oil until translucent, add white pepper nutmeg, and allspice.
Add Squash and sauté until onions and squash are golden brown.
Add chicken stock. Simmer for an hour. Whirl in a blender and serve with grated cheese on top