Acorn Squash Soup

1 acorn squash, cut off rind and chop into medium chunks.
Over medium heat, bring one quart of milk to a gentle boil. Add acorn squash chunks as milk heats.
Add around 1Tbs salt, 1 tsp pepper, 1 tsp cinnamon, and 1/2 tsp nutmeg.
Stir until spices are mixed in.
When squash is soft, scoop into a bowl or blender and pulvarize the squash into some of the milk. Remix all back together in the pan.