Creamy Butternut Squash Soup

For once, I can honestly say that this past weekend was a very productive one for me. Lots of things got accomplished; some were on the list, some weren't, but they all count, in my book. I hope to post a few of these items in the coming week.
I did manage to cross one thing off my list though, and its something that's really been driving my husband nuts. See, I love butternut squash soup. But, many times the price per pound in the store is much more than I want to pay. So, when the fall festivals roll around, I always pick up a couple to make soup with, since I can buy them for a measly $1.00 each, and as you know, they keep practically forever.
My husband, however, is completely unaware of the butternut squash's shelf life. Those two squash have been sitting on my counter, I kid you not, since September. Doesn't bother me a bit. I know eventually I'll get around to them. I've never had one go bad on me yet. But I leave them there. Why? Because it irritates my husband. He feels the need to order me around and tell me things like, "you need to do something with those, they're going to start to rot" or, "why don't you throw those things out before they start stinking up the place?"
So, yesterday, just to prove my point, I finally made the soup. A full four months after I bought them, they were still perfectly fine, even slightly under ripe in spots, and made a lovely little winter soup.
I like chunky soup and I like thin soup, but when it is really cold outside, I like a pureed soup that I can sip from a mug at my desk while I work, to warm my bones without really feeling like I'm eating a lot. In this room that I work in, there are some days I'm pretty sure you could hang meat in it. Soup is a good thing on those days. For that reason, I chose to leave the corn out this time, to make it more "mug-friendly".
I was very glad I decided to make it, too, since pushing myself so hard this weekend led to me coming down with a nasty bug and the hot steaming mug did wonders for my sore throat today.
Creamy Butternut Squash Soup

3 tb butter
3 large shallots, minced
2 medium size butternut squash (about 4 pounds, total) peeled, seeded and chopped
5 cups chicken broth
pinch of cayenne, nutmeg, and cloves
2 cups frozen corn
1/2 cup heavy cream
Melt butter in a large pot and saute the shallots until soft.

Add the squash, broth, and spices.Bring to a boil and cover.

Simmer about 25 minutes or until squash is very soft.

Puree soup and return to pot (or use an immersion blender like I do).

Add corn, cream, and more broth if soup is too thick.

Season with salt and pepper to taste.

Simmer gently until corn and soup are hot.
Can be frozen up to a month.