adapted from @cattlebarronincashmere
40 ounces precut butternut squash1 med chopped yellow onion
3 cups of chicken broth
4 cups water
3 cloves of minced garlic
1 tablespoon salt
2 1/2 tablespoons sugar
Add all ingredients to a large soup pot
Bring to a boil and then cover and simmer for 35 minutes
Use an immersion blender to puree the ingredients in the pot
Add 1/2 cup of heavy cream, a big pinch of coarse pepper, a dash of cinnamon and a dash of nutmeg.
Serve with fresh thyme and croutons.