Two squash soup

I've been incredibly lazy lately. I had all these grand ideas for the blog and was determined to post on a daily -or at least regular- basis. And then it happened. I got slammed at work and have been writing so much that when I get home the last thing I want to do is write some more. And I have also been distracted by many different problems and thoughts, the biggest of all being that I'm seriously thinking about starting my own business and doing so in Italy. I know, I know. That's why I've been distracted: I have been wrecking my brain, trying to understand what I want and what I need.

Anyways, I was sitting at my desk this morning and all of the sudden I realized that it's October 22nd and that I'm not ready for Halloween. I have no costume ideas and no parties to go to, except for my parents' party where, I'm hoping, I won't have to cook too much. Crazy, right? For some weird reason I'm not even in the mood to cook these days. Maybe it's the weather. After a couple of beautiful, cooler days the temperature has gone up again and I abruptly stopped dreaming of stews and soups and turned the a/c on again.

But, before I got preoccupied, before I got lazy and before the temperature went up I made this lovely squash soup and I have to say that I can't wait for winter to start for real so that I can make it more often. It's absolutely delicious.

TWO SQUASH SOUP

1 acorn squash, halved and seeded
1 butternut squash, halved and seeded
1 tablespoon olive oil
Cooking spray
2 sliced yellow onions
2 teaspoons minced garlic
4 cups water
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
Dash of ground allspice

Preheat oven to 400°.

Rub the insides of each squash half with olive oil, place squash halves cut side up on a baking sheet coated with cooking spray and bake at 400° for 30 minutes or until tender.Scoop pulp out.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté until tender. Add garlic; sauté 1 minute. Add squash, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.

Blend until smooth with an immersion blender.