Butternut Squash Soup with Maple Syrup
2 pounds butternut squash, peeled and coarsely chopped
8 ounces unsalted butter
1 cup heavy cream
1/2 cup real Maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
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.