In a medium sauce/soup pot, place cubed butternut squash, one can of chicken broth and 1 cup of water and bring to boil. Boil until squash it tender. Remove squash and some of the liquid. Puree in a food processor and return to pot. Add cream until mixture is desired consistency. Season to taste, stirringfrequently. Tip: to make cutting the squash easier. steam it and the cubes will be much easier to form.