Creamy Butternut Soup

Combine the squash and stock in a saucepan and bring to boil over high heat. Reduce the heat to medium and simmer for 20 minutes, or until the squash is very tender. Cool a bit and then use a hand blender to puree the soup until smooth. Return to a low heat. Stir in the cream, butter, salt, pepper and cayenne pepper. Cook, stirring until heated through (do not boil), then taste and add sugar and more seasoning if needed. Keep warm over low heat. Serve warm with fresh French bread.