My brother, Jack, is a Vietnam Vet. We are all very proud of the service he gave to our country. He grows butternut squash every year. He has made many different types of butternut squash soups, however, this is his favorite, and ours. It is rich, creamy, filling, and delicious. Our favorite time to make this is in the winter, though, it is great anytime. We bake all the extra squash we don't eat during the season and puree it and freeze it. Baked squash can be substituted in this recipe instead of boiling the squash. This makes a very hearty and elegant soup for dinner guests.