Chimneys Inn at Yale
Peeled and seeded butternut squash
5 Cups chicken stock
1/2 Cup brown sugar
to taste: nutmeg
to taste: cinnamon
the squash with the chicken stock until squash is very soft.
Remove from heat and place into blender and on high speed
whip in the 1/2 cup of brown sugar and the cinnamon and nutmeg.
An optional third step would be to add heavy whipping cream
and roast seeds at the end for garnish.