2 T butter
1 medium onion, chopped
1 butternut squash, pared, seeded, cubed
4 c chicken broth
1/2 tsp white pepper
salt to taste
1 c skim milk
1 c cream
chopped fresh parsley, for garnish
In a large soup pot, melt the butter and saute onion until soft. Add squash and broth. Cover and bring to a boil. Turn down heat and simmer 20 to 25 minutes, or until squash is tender. Cool, uncovered, for 20 minutes. Puree in blender or food processor until very smooth. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Serve garnished with parsley.