Spiced Squash Soup

Ingredients and Materials:
Creamy Squash (as opposed to stringy: Pumpkin or Butternut is creamy, Spaghetti Squash is stringy)
Cream or Milk
Chai Spices (If you buy a mix, make sure it doesn't actually have any black tea in it.)
- Cinnamon
- Black pepper
- Cloves
- Nutmeg
- Cardamon
Vegetable Stock
Butter
Brown Sugar
Baking Sheet
Large Pot
Mixing bowl
Whisk

Instructions:
Cut Squash in half and scoop out seeds. Place face-down on baking sheet. Put in oven. Pour water around squash to 1" or baking sheet's capacity.
Heat oven to 400f. Don't try to carry a baking sheet full of water, and don't try to deal with water and a hot oven. Definitely don't try to carry a tray full of water to a hot oven. Steam burns. Bake squash until mushy (more than an hour). When the smell is strong and the skins are browned on top, it's time to take them out.
Scoop squash insides into mixing bowl and mash. Add a little stock and mash in. Repeat until mixture is like a thick batter. Thin with milk until smooth (it will probably still have some small lumps, don't worry about those for now). Pour mixture into a large pot over heat. Add butter and brown sugar to taste.
Let simmer while you make a strong tea out of your spices. Keep the water hot, but not so hot you wouldn't be able to drink it. This will keep the spices from getting bitter. Let sit only five minutes. Strain into soup to taste. (Add milk and sugar to the rest for a chef-tax drink. :P)
When hot and uniform, strain into bowls for serving.