2 lbs. butternut squash, peeled and seeded
5 c. chicken stock
1/2 c. brown sugar
Nutmeg to taste
Cinnamon to taste
Recipe
Simmer squash in the chicken stock until the squash is very soft. Remove from heat and place into blender. On high speed, whip in the brown sugar, cinnamon and nutmeg.
Recipe courtesy of Karl L. Patton of The Inn at Exeter