WINTER SQUASH, ONION AND GARLIC SOUP

4 cups leftover roasted winter squash with red onions and garlic (see previous recipe)
4 cups milk
1 teaspoon pumpkin pie spice
Pinch of cumin
Salt to taste

Mash leftover squash mixture with potato masher. Mix with milk and spices. Simmer 20 minutes. Taste, add salt as necessary. Serve immediately.

Makes 6 1-cup servings.