Source: dLife

Creamy and delicately flavored with butternut squash soup.

Servings

2 tbsp unsalted butter (or margarine)
2 small onions , finely chopped
1 lb Squash, butternut, fresh, cubes
5 cup low fat unsalted chicken broth
8 oz Potatoes, skin, fresh , cubed
1 tsp paprika
0.5 cup Cream, whipping, heavy (optional)
1.5 tbsp fresh chives , chopped
1 pinch salt and pepper (to taste)

1 Melt the butter or margarine in a large pan. Add onions and cook for 5 minutes.
2 Add squash, broth, potatoes, and paprika. Bring to boil. Reduce heat to low, cover pan and simmer for 35 minutes or until vegetables are soft.
3 Pour the soup into food processor or blender and process until smooth.
4 Return soup to pan.
5 Stir in cream, if using, season with salt and pepper and reheat.
6 Stir in chopped chives (just before serving) and garnish with a few whole chives.

Substitute vegetable stock if you are catering for vegetarians.