Peel and cut into cubes the two squashes and the sweet potato. (okay, this is a lot harder than it sounds for the acorn squash – those things are almost impossible to peel)
Melt butter in a large pot. Add garlic and onions and saute over medium heat until tender.
Add all squash and potato cubes and chicken stock to the pot, along with half the salt and the pepper, and bring to a boil.
Reduce heat to medium-low, cover, and let simmer for 15 – 20 minutes or until squash is tender.
Working in batches that fill about 1/3 of your blender, ladle out portions of the mixture into the blender and puree. Hold your hand on the top of the blender whenever blending hot liquids.
Return entire pureed mixture to the original pot and add the heavy cream, honey, and remaining spices.
Let simmer for about 20 minutes, or until desired thickness is achieved. At this point, taste and add salt, pepper, or sugar to your liking. We ended up probably adding a little more sugar and salt than we listed above, but we like things salty and sweet.
Its a beautiful life in my quest for endless summer, good times with friends and my obsession with decorating our homes. Being a hostess to friends and family is my passion. Everyday I can move furniture, paint a wall or craft something to be more beautiful is another fabulous day at the beach.
Peace, Love and Champagne!