1 Large Butternut Squash – peeled, seeded and cut into 1 inch pieces
1 Large Onion – peeled and cut into 1 inch pieces
8 Cups Water
8oz Unsalted Butter
1 cup Cream
1 Cup Apple Cider
½ cup Vermont Maple Syrup
1 tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
Combine the butternut squash, onion and water in a sauce pot.
Place over medium high heat and bring to a boil.
Reduce the heat and simmer until just tender.
Drain the butternut squash and onions from the water.
Place the butternut squash in to the blender.
Then add the following the remaining ingredients and blend the mixture well.