3 whole acorn squash

3 butternut squash

1/2 cup brown sugar

1 stick unsalted butter

1 oz. olive oil

1/2 gallon chicken stock

2 cups heavy cream

1 large yellow onion, roughly chopped

1 clove garlic, roughly chopped

1 bay leaf

2 sprigs fresh sage

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Salt and pepper to taste

Wash squashes and dry. Split lengthwise and remove seeds. Place in baking dish and evenly fill with brown sugar and butter. Roast in oven at 350° until soft. Remove from oven and cool. Remove skins and save pulp.

In a large soup pot place oil, onions and garlic and sauté over high heat until translucent. Add squash pulp and sauté 2 minutes. Add bay leaf, sage, cinnamon and nutmeg. Add chicken stock and bring to simmer. Add cream and cook for 15 minutes.

Using either a hand or cup blender, puree soup. Place soup in clean pot and season to taste with salt and pepper.