1. 1 1/2 lbs. squash, peeled & cut into small chunks

2. 1 large onion, diced

3. 3 stalks celery, diced

4. 4 cups clear vegetable broth

5. 2 teaspoons butter

6. 1/4 teaspoon ground cinnamon

7. 1 cup half & half

8. salt & pepper to taste

In a medium saucepan, bring the squash, vegetables and stock to a boil.

Lower the heat & simmer, covered, for 17-20 minutes. Drain off the liquid into a bowl.

Put the boiled squash in a food processor & puree with about 1 cup of the reserved liquid.

In a soup pot, melt the butter over a low heat. Stir in the cinnamon & stir for 2-3 minutes. Stir in the pureed squash plus 1 more cup of the reserved liquid & bring to a boil.

Lower the heat & simmer for a few minutes, then stir in the half & half, salt & pepper. Add more liquid if you want the soup thinner.