Butternut squash soup

2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
.1 In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
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butternut squash bisque
4 cups peeled and seeded butternut squash,
cut into 1-inch cubes, divided
1/2 cup orange juice
1/3 cup packed brown sugar
1 (3 inch) cinnamon stick
1 cup sliced leeks, white part only
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter or margarine
4 cups chicken broth
1/3 cup whipping cream
salt and pepper to taste
1 tablespoon olive or vegetable oil
1. In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450 degrees F for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.
2. In a Dutch oven, saute leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt and pepper; heat through. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
3. Cut remaining squash into 1/4-in. cubes. In a skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.

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