Creamy Butternut Squash Soup

1 butternut squash

1/2 onion, chopped

2 cups water

4 Tb. butter

1 Tb. brown sugar

2 cups cream

Freshly grated nutmeg

salt to taste

Cut squash in half, scrape out seeds, and place on cookie sheet facing up. Bake at 375 for approx. 35-45 min. or until soft. Scoop out into a blender and puree with water and onion. Pour into saucepan and add butter, brown sugar, cream, nutmeg and a pinch of salt, or more if needed. Heat on low and simmer 5-10 minutes. Serve hot or chilled.