1 lb. peeled and seeded butternut squash
5 cups chicken stock
½ cup brown sugar
to taste nutmeg
to taste cinnamon

1. Simmer the squash with chick stock until the squash is very soft.
2. Remove from heat and place into blender and on high-speed whip in the ½ cup of brown sugar and the cinnamon and nutmeg.
3. An optional third step would be to add heavy whipping cream and the roast seeds.
4. The end for garnish.