Creamy Butternut Squash Soup

1 squash (or butternut, acorn), peeled, seeded and cubed
1 onion, chopped
2 garlic cloves, crushed
2 cups of chicken stock
1/2 of cream/half and half
1 teaspoon curry powder
Brown sugar, some amount thereof
Salt & pepper
Cinnamon

Saute the onion and garlic long enough to get soft and translucent, but not to the point of browning. Put your squash pieces in a pan, add the onion and garlic (or take out the garlic now that the onion has soaked up the flavor), pour in your 2 cups of stock/broth and bring it to a boil.

Cook until the squash is mushy, then mash it up with a spoon.

Add the cream, curry powder, and brown sugar. Stir, then season with salt and pepper and just a dash of cinnamon.

Toss a few bleu cheese crumbles and red pepper flakes on top.

(Via: http://www.sundrymourning.com/2010/10/09/halloween-things-to-do-this-weekend/)