Peel the squash.
Cut squash in half lengthwise and use a spoon to scoop out the seeds and insides.
Dice squash into one inch cubes.
Chop the onion.
In a large pot, melt the butter.
Add in the onion and garlic and cook until translucent.
Add the cubed butternut squash to the pot.
Pour chicken broth into the pot and bring to a simmer.
Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
Garnish with dried cranberries.