Butternut Squash Soup

1 Butternut Squash - cut in half lengthwise, remove the seeds and strings. Cover each half of squash with saran wrap and place in microwave for about 13 min. until fork tender. Unwrap and let stand for 5 minutes with dotted butter on top and sprinkle with salt and pepper.
Peel and mash squash. Puree squash in blender with 4 cups chicken broth. Transfer the soup to large pan, and add 1/2 cup milk, and 1 dashe each of nutmeg, cinnamon, ground cloves, and salt and pepper to taste. Heat over medium heat until warmed.