1 medium buttercup squash (or any non-stringy winter squash)
2 medium sized potatoes
2 to 3 1/2 cups of water (depends on how large your squash is)
1/2 tsp of cinnamon
1/2 clove of roasted garlic
3 tbsp vinegar
2 tbsp olive oil
Salt and black pepper to taste (I used about 1 1/2 tsp of salt and a 2 tbsp of pepper)
Bake the squash and potatoes and clove of garlic in the oven at around 400 degrees for about 40 minutes.
When they're done baking, take the squash meat out of the shell, and put into a pot that holds at least 2 litres. Add water until the squash reaches a soupy consistency. You don't want it to be too thin, or you'll lose the flavour of the squash.
Crush the roasted garlic clove, and stir it in well.
Slice the potatoes, and add.
Add the cinnamon, vinegar, olive oil, and salt and pepper.
Cook over medium heat for at least 20 minutes, or until thoroughly warmed.