Last week's review was of The Brazilian Grill, in Hyannis, MA, and one of the buffet items mentioned was the butternut squash soup.  We said it's almost good enough to justify a visit in and of itself, it's that good. 
    Well, The Brazilian Grill has been kind enough to share the recipe, and we'd like to suggest you print and save it.  One of my daughters has already asked it be added to our Thanksgiving Day menu.  In fact, she's the one who suggested I review The Brazilian Grill in the first place, just to try this soup.

For 10 Servings

1/2 gallon light cream
2 lbs butternut squash, peeled
1/2 tablespoon ground cinnamon
2 1/2 tablespoons brown sugar
1/2 tablespoon molasses
1/2 cup orange juice
      white pepper
      salt

Bake or steam the butternut squash until soft, and reserve.

Heat the light cream and orange juice together in a pot large enough to hold all ingredients.  Combine the squash in the pot with the cream and juice, and bring to a light boil. 

Add the cinnamon, brown sugar and molasses.   Puree, either with a magic wand or in a blender.  Season with the salt and pepper to taste.

Be sure to visit The Brazilian Grill first, though, to sample this soup as it is supposed to taste.  No doubt after that you'll be making this soup at home throughout the fall and winter.

Enjoy.