Mom's Butternut Squash Soup

• 2 pounds butternut squash peeled and chopped into medium dice
• 2 tablespoons sugar
• 5 tablespoons butter
• 1 small onions chopped
• 1 quart water
• 1 each cinnamon sticks
• 2 ounces heavy whipping cream
• 1 x salt and white pepper to taste

1. In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes.
2. Remember sweating, as opposed to sauteing, means low heat.
3. We do not want to brown the butter or the squash, just soften it.
4. Add onion and sweat ten minutes more.
5. Add water and the cinnamon stick and simmer, covered, for thirty minutes.
6. Remove cinnamon and puree soup in a blender for at least one minute.
7. Then pass through a fine mesh chinois or strainer.
8. Finish with cream, salt and white pepper to taste.
9. A final option is to sprinkle some nutmeg on it just before service.

butternut squash, sugar, butter, onions, water, cinnamon sticks, heavy whipping cream, salt

Taken from recipeland.com/recipe/v/moms-butternut-squash-soup-48081 (may not work)