Butternut Squash Soup
2 Large Butternut Squash, peeled and roughly chopped
Water, enough to cover
Brown Sugar, to taste
Ground Black Pepper
Half and Half, if wanted
Cinnamon, ground, to taste
Maple Syrup, to taste
1/2 Cup Creme Fraiche, or sour cream
1. Place the chopped squash into a pot and just cover it with water. Boil the squash until tender but not over cooked, about 15 to 25 minutes.
2. Carefully puree the squash in a food processor until smooth. Combine the puree with the water used to cook the squash in (or half and half if a richer end result is desired). Season to taste with salt, pepper, and brown sugar.
3. Combine the cinnamon, maple syrup to the creme fraiche until the taste makes you smile.
Serve the soup hot with a generous drizzle of the cinnamon maple creme fraiche.