1 butternut squash (1 1/2 to 2 lbs.)
5 c. chicken broth
1/3 c. finely minced onion
1 c. sour cream or yogurt
Salt
White pepper
Finely chopped parsley

Slice squash into 1 inch pieces. Add squash to boiling chicken broth, cover and simmer 20 to 25 minutes. Add sour cream, salt to taste, and pepper. Return to heat and bring just to a boil. Serve in warm bowls garnished with finely chopped parsley. 7 cups.