Spaghetti Squash Soup

Dice the onion into small pieces and chop the sweet red pepper into bite-sized chunks, removing seeds and membranes.

Heat margarine in a large pot over medium heat until melted and shimmering.

Add diced onion and sauté until softened and translucent, approximately 4-5 minutes.

Stir in the chopped red pepper and cook for another 2-3 minutes until slightly tender.

Add the chopped butternut squash to the pot and stir to coat with margarine.

Pour in the vegetable stock and water, stirring well to combine all ingredients.

Season with nutmeg, cumin, ginger, salt, and black pepper, stirring to distribute spices evenly.

Bring the soup to a boil over medium-high heat, then reduce heat and simmer uncovered until butternut squash is very tender and easily pierced with a fork, approximately 20-25 minutes.

Remove from heat and allow to cool slightly, then blend the soup using an immersion blender until smooth or to desired consistency.

Taste and adjust seasonings as needed, adding more salt, pepper, or spices if desired.

Ladle into bowls and serve hot.