Candice's Sharebook 

2 cups chicken stock
l large Butternut squash
tpsm cinnamon
1/4 cup butter- melted
tspm sea salt
heavy cream
peal squash- chop in sm cubes- bring chix stalk to a boil- add cubed squash-cook till cubes are sofened like mashed potatoe's, remove squash from stalk save stalk, add butter heavy cream sea salt puree to a creamy consistancey, 4- tblspms chix stalk or to your desire of thickness- sprinkle cinnamon Add vermont cheddar cheese- grated! if you desire. Yum Yum!