Instructions: Pre-heat oven to 350 degrees, split butternut squash in half, scoop out seeds and discard. Coat squash with olive oil. Place on sheet pan and roast in the oven for 1 hour and 15 minutes. Allow to cool, scoop out squash from shell and discard shell. Mash squash until fluffy.

In a medium sauce pot heat butter and add tasso ham, cook for 5 minutes.

Add onions and garlic and cook for additional 5 minutes. Add chicken broth, nutmeg, hot sauce and mashed squash. Lower fire and simmer for 30 minutes covered, whisking occasionally. Stir in cream and simmer for 10 minutes uncovered.

Yields 4 to 6 servings

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