Squash Soup that tastes like Pumpkin Pie but you don't have to feel bad about eating it for dinner

This soup is spicy and delicious. Adapted from a WashPo article and a Vegetarian Times recipe.

Cut 2 large or 3 small (4 lbs) butternut squashes in half lengthwise.
Scoop out seeds
Place cut-side-down on cookie sheet (preferably one with sides) and roast at 400 for 1h10 or until the squash is soft and browned on the outside.
Scoop squash out of its skin.
Place into large saucepan.
Squash the squash (heh) with a potato masher or whisk (or squash squasher).
Add 4c. veggie stock, 2 c. water.
Add 4T brown sugar (I suppose this is the pumpkin pie part).
Season with 1/4t. cayenne pepper, 1/2t cinnamon, 1/2t nutmeg, 1t salt, ground pepper to taste.
Bring to a boil on medium heat.
Leave in fridge for ~8h before you eat it.

I had it with a hummus and cilantro sandwich for lunch today and it was delicious!! Mom I'd love to compare with your old recipe...