Ingredients: 2 pounds peeled and seeded butternut squash
5 cups chicken stock
1/2 cup brown sugar
Nutmeg to taste
Cinnamon to taste
Instructions: Simmer the squash with the chicken stock until the squash is very soft.
Remove from heat and place into blender and on high speed. Whip in the last 1/2 cup of brown sugar and the cinnamon and nutmeg.
An optional third step would be to add heavy whipping cream and the roasted seeds at the end for garnish.
