Butternut Squash Soup | Emerils.com

Ingredients

• 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
• 3 tablespoons butter