Butternut squash soup

This is sweet soup, not savory:

6 T chopped onion

4 T butter

6 cups butternut (peeled, cubed)

3 cups water

4 cubes chicken bullion

1 t brown sugar

pinch of nutmeg

pinch of cinnamon

a little bit of heavy whipping cream if desired

Cut squash in half and take out the seeds. Place cut side down on cookie sheet and bake squash at 375 for 45 mins. Then I just take a spoon and scoop out the squash.

Saute onions and butter. Add squash, water, bullion, sugar, nutmeg and cinnamon. Bring to boil and reduce to simmer for 20 mins (until squash is tender).

Puree in blender (wait until it has cooled a little or it will come out the top), or just use a hand held mixer.

Add cream if desired.