Preheat oven to 350 degrees F.
In a small saucepan over medium heat, add Myers Dark Rum; let simmer until reduced by half. Reduce heat to low and add cream; heat just until warm and remove from heat.
In a food processor or blender, add warm squash and the warm cream. Puree until smooth. Adjust viscosity with additional heavy cream or water to achieve the thickness you want (the soup should coat the back of a spoon).
Add salt and pepper to taste. Add a very small pinch of cayenne pepper to achieve just a little burn in the back of your throat.
Serve with garnish of your choice (see suggestions above).
Makes 4 to 6 servings.
* Butternut squash is easily found in supermarkets. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
Troppo Squash Bomb Soup Recipe: https://whatscookingamerica.net/TroppoSquashSoup.htm