1 blue hubbard squash
32 oz package of chicken broth
half a container of heavy cream
nutmeg for garnish
Cut the squash into pieces and roast at 375 degrees for 90 minutes. Bring chicken broth to a near boil and add the roasted squash. Use a hand blender to blend the squash and broth in the pot. Once it's almost fully blended, add the heavy cream and blend until combined.
Sprinkle with nutmeg.
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