Acorn Squash Soup with Chicken Stock

4 small acorn squash, cut in half lengthwise and seeds discarded
4 cups chicken stock
1 1/4 cups heavy cream
1/8 tsp. ground nutmeg

Scrape out all pulp from squash. Combine with stock in a large heavy saucepan. Bring to a boil. Reduce heat to low and simmer vigorously about 30 minutes. Remove from heat.

Transfer to a blender or food processor. Add cream, nutmeg, and salt and pepper to taste. Purée and serve.