From: Three Chimneys Inn at Yale

Butternut Squash Bisque

2 Pounds Peeled and seeded butternut squash
5 Cups chicken stock
1/2 Cup brown sugar
to taste: nutmeg
to taste: cinnamon

Simmer 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.