• In a steamer or large pot with a steamer basket add the water to the bottom and the squash to the basket.
  3 Pounds Butternut Squash, 3 Cups Water
• Cover and steam for about 30 minutes, or until tender.
• Remove the squash and set aside the liquid.
• You should have about 1 1/2 cups.
• Puree the squash with a little of the steaming liquid in batches until smooth.
• In a large stock pot, melt the butter and add the squash and nutmeg.
  5 Tablespoons Butter, 1/8 teaspoon Nutmeg
• Stir in the milk and heavy cream, and brown sugar, season to taste.
  1/2 Cup Heavy Cream, 1 Cup Milk, 1 Tablespoon Brown Sugar, 1/2 teaspoon [McCormick Gourmet Saigon Cinnamon]
• Serve with cinnamon sugar croutons

Croutons

• Heat the oven to 350 degrees
• In a large bowl add the bread and butter, and toss to combine.
  6 Slices White Bread, 3 1/2 Tablespoons Butter
• In a small bowl, stir together the cinnamon and sugar and sprinkle over the bread, then toss again.
  6 teaspoons Sugar, 1 1/4 teaspoons [McCormick Gourmet Saigon cinnamon]
• Spread evenly on a baking sheet and bake for about 9 minutes.
• Serve with soup if you can resist eating them all