Peel and cut butternut squash into one inch cubes- about 2 lbs. Take 32 oz chicken stock in saucepan. Add cubed butternut squash, 1.5 diced onions, 0.5 teaspoon nutmeg powder, 0.5 teaspoon paprika, sprinkle of cinnamon, sprinkle of cayenne, salt to taste, and simmer until squash is temder... about 45 minutes.
Add 2 tablespoon butter and handful of cilantro (optional). Blend... I used an immersion blender.
Serve!
If you like it creamy, add 1/8 cup milk or cream in each serving. Use a dollop of sour cream if you like.
