A delicious, soothing soup with lots of nutmeg.
4 pounds of cubed butternut squash
2 tablespoons butter
2 cups vegetable stock
2 teaspoons salt
1 scant teaspoon cayenne pepper
1 - 2 tablespoons brown sugar
1/4 cup bourbon
1/2 cup heavy cream
Grated nutmeg for garnish
Steam, broil or microwave squash until tender (I steamed it for 25 minutes). Remove from heat, drain, return to pot and add butter. Puree with an electric mixer right in the pot. Add stock and bring to a boil. Turn heat down to simmer and add salt, cayenne and brown sugar. Allow to simmer about ten minutes. Turn heat off and stir in bourbon and cream. Top with lots of grated nutmeg. Serves 4 - 6.