Preheat oven to 400°F (200°C).

Quarter the butternut squash and remove the seeds.

Melt 1 tablespoon of butter and brush it over the squash quarters.

Lightly sprinkle the squash with salt and pepper.

Grate fresh nutmeg very lightly over the squash quarters.

Dust the squash with poultry seasoning.

Place the squash in the preheated oven and roast for approximately 30 minutes, or until soft.

Monitor the edges to prevent burning. If burning occurs, lower the oven temperature.

Once the squash is soft, scoop the flesh into a pot.

Add the vegetable stock to the pot and mash with a potato masher.

Place the pot over high heat.

Add chicken stock to achieve desired thickness (usually at least half of the quart).

Use an immersion blender to achieve a creamy texture (optional).

Add a pinch of cinnamon and the remaining 3 tablespoons of butter to the soup.

Plate in a bowl and garnish with cream if desired.