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Butternut Squash Soup

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

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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