1. Place the squash cubes in a stock pot and cover with water.
2. Boil for about 30 minutes or until the squash is soft.
3. Discard any water remaining in the pot.
4. Add the butter & melt.
5. Use hand blender or potato masher to smooth out the squash.
6. Add spices, herbs & chicken stock.
7. Simmer for 10 minutes, stirring occasionally.
8. Stir in the cream and simmer for 2 more minutes. Enjoy!
Optional garnish: Greek yogurt, granola crumbles & cilantro
