4 cups butternut squash peeled, seeded and cubed
2 tbsp butter
1 large onion finely chopped
1 clove garlic minced
1 can chicken broth or 1 cup water w/ chicken boullion cube
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 cup heavy cream
chopped fresh parsley for garnish
In 3 quart saucepanover medium heat place squash in enough water to cover it. Heat to a boil. Reduce to low and cover for 10 minutes or until squash is tender. Drain and blend in food processor until smooth.
In hot saucepan melt butter and add onion and garlic cook until tender. Add pureed squash, broth,salt, pepper and nutmeg. Heat to boiling, reduce to low and cook 5 minutes.
Stir in heavy cream. Heat through stirring occasionally. If necessary thin with milk or water to desired consistency.
Garnish with parsley.
