2 tbsp butter
2 small onions, minced
3 cups peeled, seeded and cubed butternut squash
1 ¼ quarts chicken stock
1 ½ cups cubed potatoes
1 tsp paprika
½ cup whipping cream (optional), milk can also be used
Salt and pepper to taste
Melt the butter in a saucepan and add onions. Saute until soft. Add the squash, stock, potatoes and paprika and bring to a boil. Cover and simmer for about 35 mins until the vegetables are soft. Pour into blender and process until smooth. Return to saucepan and add whipping cream or milk. Serves 4.