Still have yet to try this one but it comes highly recommended from my mom through a vegetarian friend of hers.
- 2 tbs butter or margarine
- 2 small onions
- 3 cups peeled seeded and cubed ROASTED butternut squash
- 1 1/4 quarts chicken stock
- 1 1/2 cups cubed potatoes
- 1 tsp paprika
- 1/4 cup whipping cream
- 1 1/2 tbs snipped fresh chives, leave a few whole for garnish
- Salt and freshly ground black pepper
- Melt the butter or margarine in a large saucepan. Add the onions and cook until soft.
- Add the squash, potatoes and paprika and bring to a boil. Lower the heat to low, cover the pan, and simmer for about 35 minutes, or until all the vegetables are soft.
- pour the soup into a food processor or blender and process until smooth. Return soup to the pan and stir in the cream if using. Season with salt and pepper anf reheat slowly. Stir in the chopped chives.
- Garnish and serve.
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