2 lb peeled, cubed butternut squash
1/2 C heavy cream
1 T butter
1/3 C brown sugar
1/2 t or more cinnamon
1/4 t or more nutmeg
Put squash in stockpot and cover with water. Bring to a boil and boil until tender. Remove from heat. Drain water. Add heavy cream. Puree with a handheld blender or in a blender. Add butter, sugar, cinnamon and nutmeg. Puree again or stir to mix. Serve immediately.
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