2 lb. summer squash, cut into 2" chunks
1/2 c. vegetable stock
1 oz. crystalized ginger
2 1/2 c. whipping cream
3 tbsp. cognac
1/8 tsp. ground mace
Salt & white pepper to taste

Boil squash for 10 minutes. Drain and pat dry. Puree with stock and ginger in blender until smooth. Strain into heavy medium saucepan. Stir in cream, cognac and mace. Warm on medium heat. Add salt and pepper to taste. Can be served cold, also.