Ingredients

• 2 pounds butternut squash, peeled and coarsely chopped
• 8 ounces unsalted butter
• 1 cup heavy cream
• 1/2 cup Vermont Maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

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Instructions

1. Boil squash in lightly salted water until tender. Drain well, then puree together with butter, cream, syrup, cinnamon and nutmeg. Adjust seasoning. Heat through and serve.;