Organic Calabaza Soup

I made this soup today (1/2 the recipe) and it was so delicious, especially if you can find as many natural/organic ingredients as possible.

From this site
Yields - 6 servings
2 tablespoons olive oil
3 lbs. calabaza (I used Butternut, but you can substitute Hubbard or acorn squash), seeded, peeled
1 medium ripe tomato, peeled, chopped (about 1 1/2 cups) [all I had was organic canned sauce, but it worked great- no need to precook or heat]
1/2 cup finely chopped red onion (powder works ok too)
1 can (12 fl. oz.) evaporated milk
1 teaspoon granulated sugar (i used brown)
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
1/2 teaspoon ground cinnamon

Directions:
CUT calabaza into chunks. Steam or boil in large saucepan on medium-high heat until tender, about 25 minutes. Drain; place back in saucepan and set aside.

HEAT olive oil in large skillet on medium heat. Add tomato and onion, cook until soft. Add cooked tomato mixture to calabaza. In two batches, place cooked calabaza and tomato mixture in blender container or food processor; cover. Blend until smooth.

PLACE mixture back into large saucepan. Stir in evaporated milk, sugar, nutmeg, salt and pepper; mix well. Cook over medium heat, stirring occasionally, until just boiling. Serve in soup bowls with a sprinkle of cinnamon and a dollop of sour cream.