Last night dinner was Pine Nut and Dried Tomato Crusted Salmon and some Pumpkin Squash Soup. The soup I made myself, which I'm pretty impressed with.

Pumpkin and Butternut Squash Soup
2lbs Butternut (or Acorn) Squash
1 16oz can pumpkin pie mix
1 12oz can condensed milk
1 cup skim milk
1/4 cup butter (or margarine)
1/8 cup peanut butter
Ginger
Nutmeg
Brown Sugar
Cinnamon

Half squash and cook until inside is very tender (about 1 hour at 350*). In large pot, combine squash, pumpkin mix, condensed milk, and skim milk. Heat through, but do not boil. Add butter and peanut butter, stir until both are melted and mixed in. Add generous amounts of Ginger, Nutmeg, Brown Sugar, and Cinnamon to taste preferance; salt can be added by personal preference.
Add water until you like the consistency.