From the Kitchen of: Bonnie
Source:  Good Morning America Recipes
One of Emeril Lagasse’s Fall Soups ABCNEWS.com

4	pounds	butternut squash, halved lengthwise and seeded
1	cup	finely chopped onion
2		bay leaves
2	teaspoons	brown sugar
1	tablespoon	minced fresh ginger
1	teaspoon	ground cinnamon
1/8	teaspoon	freshly grated nutmeg
1/8	teaspoon	ground allspice
4	cups	chicken broth
1	teaspoon	salt
1/2	teaspoon	white pepper
2	cups	heavy cream
1/2	cup	mango chutney

2. In a large heavy stockpot, melt the butter over medium high heat. Add the onions, bay leaves and sugar, and cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the minced ginger, cinnamon, nutmeg and allspice and cook for 1 minute, stirring constantly. Add the butternut squash puree, chicken stock, salt and white pepper, and stir to mix. Bring the mixture to a boil, then reduce to a simmer and cook until the soup is thickened and slightly reduced, about 30 - 45 minutes. With a handheld immersion blender, or in batches in a food processor, puree the soup on high speed. Stir in the cream and continue to cook over medium low heat for an additional 5 minutes.

3. Discard the bay leaves and adjust the seasoning to taste. Ladle the soup into bowls, garnishing each with a dollop of chutney and serve.Yield: Makes 6 servings

c.2000 Chef Emeril Lagasse