Have you ever priced pre-made  butternut squash soup at the store?  It’s very expensive for a measly amount of soup.  Just wouldn’t do for our family.  This recipe is so very easy and sure to warm you up on a cold winter night.  Enjoy!

2 medium butternut squash (about 3 lbs)

4 cups chicken broth

4 cups whipping cream

1/2 cup firmly packed brown sugar

1 teas. cinnamon

1/4 teas. nutmeg

Salt & Pepper to taste                                                

Sour cream to garnish

Preheat oven to 350.  Cut squash in half lengthwise remove and discard seeds.  Place squash halves, cut side down in jellyroll pans.  Bake uncovered one hour.  Let cool to touch. Scrape out pulp and process in a food processor 2 minutes til smooth.  In large dutch oven combine 4 cups pureed squash, chicken broth, and next 6 ingredients.  Cook over low heat until thoroughly heated.  Serves about 11 cups of soup.