2 lg butternut squash, cubed

1 litres chicken stock

1 heaping tsp brown sugar

� tsp cayenne pepper


� 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.