Butternut Squash Soup

2 BUTTERNUT SQUASHES
4 T BUTTER MELTED
1T CINNAMON
1 T NUTMEG
1/2 t. CAYENNE PEPPER
1 t SALT
1 t BLACK PEPPER
4 T BROWN SUGAR
2 CUPS CHICKEN BROTH
1 CUP HEAVY CREAM

FOR THE HEARTS
1/2 CUP SOUR CREAM
2 T MILK
1 T BROWN SUGAR



IN A SMALL BOWL MIX TOGETHER ALL SPICES ,SPLIT SQUASH IN HALF TAKE OUT SEEDS RUB WITH MELTED BUTTER SPRINKLE OVER SQUASH SAVE REST FOR LATER, PUT SQUASH IN OVEN AT 400 FOR 30 -40 MIN OR UNTIL SQUASH IS FORK TENDER LET COOL FOR AN HOUR PEEL OFF SKIN DISCARD ALL SKIN.  ADD SQUASH TO BLENDER AND SLOWLY ADD IN CHICKEN STOCK UNTIL SMOOTH TRANSFER TO POT AND ADD IN HEAVY CREAM  AND THE REST OF THE SPICE MIXTURE AND BRING TO A BOIL TURN DOWN TO LOW AND LET SIMMER FOR 20 MIN. FOR THE HEARS WHISK INGREDIENTS ALL TOGETHER PUT IN TO A SQUEEZE BOTTLE  ADD DROPS AROUND THE BOWL AND THAN RUN A TOOTH PICK THROUGH THE CENTER OF THE DOT : ) YOU MAY ALSO ADD GRATED NUTMEG AND GROUND BLACK PEPPER TO FINISH.