Butternut Squash Bisque

Butternut Squash Bisque:



2 tbsp butter
2 small onions diced
3 cups peeled, seeded, and cubed butternut squash
5 cups chicken stock
1 tsp paprika
1 1/2 cup peeled, cubed potatoes
salt and pepper, to taste
1/2 cup whipping cream
Dash of white wine
1 1/2 tbsp chopped chives

- Melt butter in large stockpot. Add onions and cook until tender.
- Add squash, stock, paprika, and potatoes and bring to a boil. Reduce
heat, cover and simmer 35 min or until veggies are soft
- Remove and puree in a blender until smooth
- Return to pot and add whipping cream and wine. Slowly reheat,
stirring
- Stir in chopped chives justr before serving. Ladle into bowls and garnish each with two whole chives.