It's getting late in the season for this, but before the Squash is all gone....you MUST try this one on for size.
BUTTERNUT SQUASH SOUP:
1 gallon Chicken Stock
1 2-4 pound Butternut Squash
1/2 package Philly Cream Cheese
Cut and gut the squash and roast meat down in the oven for one and a half hours at 375 degrees.
Remove from oven and let cool til you can touch it with your hands. Mash the meat from the squash in a large Dutch Oven until smooth. Add Chicken Stock and bring to a simmer. After 40 minutes add the 1/2 package of Cream Cheese and season with Nutmeg, Salt, Pepper and Cinnamon.
Serve with fresh bread or rolls.