Bake a large Butternut squash until tender. Peel, de-seed, and place in blender. Add 2 cups of milk and blend/puree. Transfer to 4-quart sauce/soup pot.

2 c. (more) milk (whole preferred)
1/4 stick sweet, unsalted butter
A dash of white pepper
1/2 tsp. salt (or to taste, but watch it! You don't want to loose the delicate sweet flavor of the squash)

Serve hot or cold in small bowls or cups with a sprinkle of chopped parsley in center (or on cold bisque, a sprinkle of nutmeg).