2 butternut squash, peeled, seeded and diced
2 qts. chicken stock, more or less
3 bay leaves
1 tsp. white pepper
Pinch salt
1/2 c. brown sugar
1 tbsp. cinnamon
1 qt. heavy cream

Peel seed and dice squash into one inch pieces. Place in heavy bottom stock pot with the first five ingredients. Bring to boil and simmer over medium heat, keep enough broth in pot to cover squash. Cook until tender then add brown sugar and cinnamon, cook another fifteen minutes. In food processor or by hand, puree squash. Cool overnight if possible. Add cream to desired consistency and heat slowly.