1 1/2 pounds butternut squash
1/4 teaspoon mace
1/4 teaspoon allspice
1 teaspoon ground cinnamon
1 Tablespoon maple syrup
1/2 teaspoon salt
2 teaspoons melted butter
Cut squash in half, scrape out seeds and fiber.
Chunk in 2" pieces.
Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender.
Cool slightly, and slip skin off pieces.
Spoon flesh into blender, add remaining ingredients and process till smooth.