Butternut Squash Soup

Recipe from Erin Mendenhall

1 large butternut squash, peeled, chopped
1 medium white onion, chopped
1/3 C white rice
4 Tbsp butter
2 2/3 C chicken broth
2 C milk or cream
¼ tsp nutmeg
¼ tsp cinnamon
2 tsp salt
½ tsp pepper
3 Tbsp sugar

Saute onions in butter until translucent.  Add everything else.  Bring to a boil.  Lower heat and simmer for 30 min until squash is soft.  Puree in blender or food processer.