Preparation / Directions:
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.
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