Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Butternut squash
1/2 c Melted butter
4 lg Onions, peeled diced
1 Leek, white part only
1 Rib celery, sliced
2 Cloves garlic, chopped
2 qt Chicken stock
Pinches of nutmeg thyme
1 c Whipping cream
Salt pepper
Ground cinnamon

Cut squash in half lengthwise. Brush with some of the melted butter.
Bake for 40 minutes in a 400F oven. Set aside and allow to cool. In a
large pot, add remaining butter and vegetables. Cook until soft, but
do not brown. Scoop squash from shells and discard skins. Add squash
to onion mixture along with stock. Increase heat and simmer for 5
minutes. Season with thyme and nutmeg. Remove from heat. When cooled
a bit, puree in blender or food processor or press through coarse
sieve. Return to pot. Add cream and heat almost to boiling. Garnish
with cinnamon, if desired, and serve.

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