Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Large  butternut squash
  6                     whole cloves
  2                     cinnamon sticks
  6                     allspice berries
  1               Pint  light cream
  1                Cup  heavy cream
     1/4           Cup  maple syrup
                        ground cinnamon
                        ground nutmeg

Preparation:

Peel, seed, and cube squash. In a large soup pot, place squash with enough water to cover. Tie cloves, cinnamon sticks, and allspice berries in a cheesecloth bag and add bag to pot. Bring to a boil and simmer over low heat for 40 minutes. Remove spice bag. Drain squash, reserving liquid. Return cooked squash to pot and mash. (For a smoother soup, squash may be pureed in blender or food processor before returning to pot.) Stir in creams and maple syrup. Cook over low heat for 15 minutes, stirring often to prevent sticking. Season with cinnamon and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook 15 minutes more. Serve hot.

Nutritional Information:

3024 Calories (kcal); 194g Total Fat; (52% calories from fat); 40g Protein; 348g Carbohydrate; 644mg Cholesterol; 486mg Sodium