2 lg butternut squash, cubed
1 litres chicken stock
1 heaping tsp brown sugar
� tsp cayenne pepper
Salt
� cup heavy cream
Place the squash, chicken broth, sugar and cayenne in a pot and simmer until squash is soft. Puree. Taste to adjust for seasoning. Add cream just before service.
This is a basic recipe. You can change the flavor very easily by adding curry or maple.