Saute oinions in butter with garlic, thyme, cinnamon and cayenne.
Cook till onions are soft. Season with salt, add squash, broth, 3
cups water and 1/2 and 1/2.
Bring to boil and reduce to simmer and cook till squash is tender.
Puree in blender.
Add lemon. Add sour cream when serving.
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