1 med. butternut squash (acorn squash or fresh pumpkin)
1 sm. onion, chopped
1 tbsp. butter
1/2 c. whole roasted hazelnuts (almonds, walnuts, or pecans)
1 qt. chicken broth
1 c. whipping cream
White pepper
Salt
Fresh grated nutmeg
1 c. dairy sour cream
1/4 c. coarsely chopped roasted nuts

Halve squash lengthwise; remove seeds. Place cut side up in shallow baking dish. Bake in 400 degree oven about 1 hour or until soft. Don't add water. Scoop out pulp; set aside. In a large saucepan, cook onion in butter until tender. Stir in squash and 1/2 cup nuts. Stir in broth. Cook over medium low heat for 30 minutes. Transfer about 1/4 of soup to blender container. Cover; blend smooth. Repeat with remaining soup. Return to saucepan. Stir in cream and season with some white pepper, nutmeg and salt. Bring just to boiling. Remove from heat. Season to taste. Ladle into bowls, topping with a dollop of sour cream and some of remaining nuts. 8 to 10 servings.