1 large butternut squash
6 whole cloves
2 cinnamon sticks
6 allspice berries
1 pint light cream
1 c. heavy cream
1/4 c. maple syrup
ground cinnamon
ground nutmeg

Peel, seed, and cube squash. In a large soup pot, place
squash with enough water to cover.
Tie cloves, cinnamon sticks, and allspice berries in a
cheesecloth bag and add bag to pot.
Bring to a boil and simmer over low heat for 40 minutes.
Remove spice bag.
Drain squash, reserving liquid.
Return cooked squash to pot and mash. (For a smoother soup,
squash may be pureed in blender or food processor before
returning to pot.)
Stir in creams and maple syrup.
Cook over low heat for 15 minutes, stirring often to
prevent sticking. Season with cinnamon and nutmeg, if
desired.
Thin with reserved liquid, if necessary.
Cook 15 minutes more. Serve hot.
Makes 4 servings.