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Butternut Bisque

2 tb Butter
1 c Onion; Chopped
2 lb Butternut Squash; Peeled And Seeded
4 c Chicken Stock
1/2 ts White Pepper
Salt; To Taste
1 c Milk
1 c Cream
Parsley; Chopped

Dice butternut squash into 1" pieces, Melt butter in a large soup pot. Add onion and saute until onion softens. Add squash and chicken stock. Cover and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool, uncovered, 20 minutes. Puree in blender or food processor until very smooth. (Soup may be refrigerated at this point and finished the next day. ) Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Garnish with chopped parsley.

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