Mom's Butternut Squash Soup

4  lb.		butternut squash, peeled and seeded
2  tablespoons		unsalted butter
1  cup		medium onion, chopped
64  fl. oz.		chicken stock
1/4  teaspoon		Nutmeg
1/8  teaspoon		Salt and freshly ground black pepper
1  tablespoon		Ground Cinnamon
3  tablespoons		Brown Sugar - Packed

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Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, brown sugar, cinnamon, salt, and pepper. Serve.