1 1/4 c. sliced onion, tightly packed
2 1/2 c. chopped butternut squash, tightly packed
3 c. chicken stock
2 c. water
2 tsp. chopped fresh sage
1 c. heavy cream
4 oz. butter
Salt and pepper to taste
6 tbsp. crumbled roquefort cheese, room temp.
6 tbsp. chopped toasted walnuts
3 tsp. minced chives

Place onions in saucepan, sprinkle lightly with salt and cook over low heat 10 minutes until translucent. Stir in squash, cook 10 minutes longer.

Add stock, water, sage and simmer 20 minutes.

Add cream and simmer 5 minutes. Puree in a food processor (in several batches). Meanwhile, heat a skillet until very hot; add butter and cook for 30 seconds, just until browned. Stir into soup and season with salt and pepper. Serve topped with cheese, nuts and chives. Serves 4-6.