Creamy Squash Soup

Creamy Squash Soup
4 cups cooked, mashed squash
2 cans chicken broth
1/2 teas. Sugar
1/2 teas. Salt
1/4 teas pepper
1 cup heavy or whipping cream
1/4 teas nutmeg
Process half of first 5 ingredients in a blender or food processor, and pour into large saucepan. Repeat with remaining half
Bring to a boil over medium heat, stirring frequently; gradually stir in half of whipping cream, and cook until thoroughly heated. Remove from heat (Do not allow soup to boil after adding the cream.)
Beat remaining whipping cream at high speed with an electric mixer until stiff peaks form. Dollop on soup; and sprinkle with nutmeg.
Note: I prefer butternut squash, but other types will work.
Makes 6 servings.
Kachinagirl: I'm pretty certain this is the recipe, the amount may be changed easily, it's approximately one cup mashed cooked squash to one cup of chicken broth.