Ingredients

• One two-pound butternut squash, peeled and chopped into medium dice
• 2 tbls sugar
• 5 tbls tablespoons butter
• 1 small onion, chopped
• 1 quart water
• 1 cinnamon stick
• 2 ounces heavy cream
• Salt & white pepper to taste

Method

1. In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes. (remember sweating, as opposed to sautéing, means low heat, we do not want to brown the butter or the squash, just soften it).
2. Add onion and sweat ten minutes more.
3. Add water and the cinnamon stick and simmer, covered, for thirty minutes.
4. Remove cinnamon and puree soup in a blender for at least one minute.
5. Then pass through a fine mesh strainer.
6. Finish with cream, salt and white pepper to taste.
7. A final option is to sprinkle some nutmeg on it just before service.