great squash soup

• squash, 2-3 medium size seeded and quartered
• heavy cream, 8-16 ounces
• chicken stock, 6-8 ounces
• butter, 2 tablespoons
  

place squash with half a cup of water in a stock pot with tight lid and roast in oven at 400 F until the water is fully evaporated and remaining liquid caramelizes (about 1 hour). remove squash from pot and let cool. peel skin and return peeled squash to pot.

deglaze the pot on low heat with cream and stock and puree using a blender with butter, adding cream or stock for desired consistency.

season with nutmeg, salt and pepper.