Acorn Squash Soup

2 acorn squash
1 pt heavy cream
1 stick unsalted sweet cream butter
¼ cup packed brown sugar
1 tbsp pumpkin pie spice
Pecan halves (for decoration)

Heat oven to 400F. Wash squash and place whole in oven. Remove after 30 min or when softened. Cut open and remove meat. Place in large bowl while still piping hot. Puree with stick blender and add other ingrediants. Serve warm (can be reheated if necessary). Tastes a lot like pumpkin pie as a soup.
Serves six