1 1/2 tbsp. butter
1/2 c. chopped onion
1/4 c. chopped celery
1 med. sm. potato peeled and diced
2 c. peeled cubed butternut squash
2 c. light chicken stock
Salt and fresh ground pepper
1/2 c. light cream (1/2 & 1/2)

Saute the onion and celery in the butter for about 10 minutes or until soft but not browned. Add the potato, squash, chicken stock, salt and pepper and simmer about 25 minutes or until the vegetables are very tender. Pass the soup through a food mill or cool slightly and puree in a blender. Reheat the soup adding the cream and correct the seasonings. Serve with a slice of butter in each soup dish and sprinkle with fresh parsley. Serves 4.