Leigh sent me a lot!!

Recipe Name: Leigh's Butternut Squash soup

Ingredients:
1 Butternut Squash (split)
2 cups brown sugar
½ cup butter
Olive oil (enough to coat the bottom of the pan)
3 sticks celery (chopped)
½ white onion (chopped)
2 Cinnamon sticks
1 or 2 bay leaves
2 cups heavy cream
2 quarts chicken stock
1 tsp. whole cloves
½ tsp. nutmeg
½ to 1 cup Brandy

Directions:
1. Cut the squash in half and rub it with butter and ½ cup brown
sugar.
2. Bake at 350 until soft, about 1 hour. Let cool and scoop out skin
and set aside.
3. Warm the olive oil and sauté celery and onion until soft.
4. Add the squash, chicken stock and bring to a boil.
5. Add the cinnamon, Bay leaves, cloves and nutmeg and let boil
for 10 to 15 minutes.
6. Remove the cinnamon, Bay leaves and cloves and puree.
7. Add the cream and bring back to a boil then add the Brandy.
8. Season with salt and pepper and serve it with a garnish of
unsweetened whipped cream and a dash of ground cinnamon.

Tips:
You can make this ahead of time and stopping at step #6.