Butternut Squash Soup

1 Butternut Squash (Peeled and Shredded)
2 cups diced celery
1/2 c Butter

Sauté celery and squash in butter for 10 minutes

Add
1/2 cup Brown Sugar
5 qts hot water

Whisk in
1 Pkg LeGout Cream Soup Base, 25.22 Ounce

Bring to boil stirring often, reduce to simmer. Season with salt and pepper,
add
1 or 2 cups of cream or milk.

Serve.