Squash soup

SQUASH SOUP


2 whole squash (butternut or other winter squash)
1/2 cup chopped onions
1 stick butter
Cinnamon (to taste)
Nutmeg (to taste)
2 cups cream

Cut each squash in half lengthwise; scoop out seeds.
Place squash halves on cookie sheet; put pat of butter inside each squash; sprinkle with cinnamon and nutmeg to taste.
Bake at 350º degrees for 15-20 minutes, until edges start to brown.
Sauté onions in remaining butter in large saucepan.
Remove squash from oven; scoop out center and add to onions.
Add cream and simmer; pour into blender and blend slightly.
Serve in bowls.