Method:
Melt 2 T butter in stock pot. Sauté bread crumbs and set aside. Add remaining butter, squash, cinnamon, and lemon juice. Cook over medium heat until squash is very soft and broken down, about 25 minutes. Add the bread crumbs and milk and bring to a boil. Season as needed w/ s&p. Lower heat and simmer for 15 minutes, or until ready to serve.
