Ingredients:
2 lbs. Butternut squash, trimmed, seeded, and cleaned
4 cups water
1 tablespoon salt
1/2 cup diced celery
1/2 cup diced onions
1/2 cup diced green bell peppers
1/4 cup melted butter
1/4 cup white wine
1 teaspoon tarragon leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 cups chicken stock
1/4 cup all-purpose flour
1/4 cup melted butter
1/2 cup Vermont maple syrup
1/4 cup dry sherry

Add squash to a large pot with salted water, and cook until soft (approximately 40 minutes). Strain out the squash, reserving 2 cups of liquid and discarding the rest. In the large pot, sauté the diced vegetables in ¼ cup butter and wine for 5 minutes. Add the herbs and spices. Add the chicken stock and 1 cup of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with ¼ cup melted butter.

Puree the cooked squash in a blender or food processor with the remaining 1 cup of reserved liquid. Add to the pot and cook on low heat for 5 minutes, stirring often. Add the syrup and sherry. Mix well and serve.
Serves 12-16.