Silky Butternut Squash Soup

With the cooler weather comes wonderful winter squash, and what better way to use butternut squash than to serve up a warm bowl of soup. This is a lovely, velvety soup that is perfect for two or as an elegant starter for company. An extra bonus is that it is so easy to make.

Butternut Squash Soup
(Serves 4.)

• 1 tablespoon extra virgin olive oil
• 1 cup diced onion
• 1/2 cup sliced scallions
• 1 butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 2-inch pieces
• 1 1/2 cups of chicken stock
• 1 cup water
• Salt and freshly ground pepper, to taste
• 1/2 cup heavy cream

Butternut Squash Soup

In a large sauce pan, heat the oil and add the onions and scallions. Sauté for a few minutes and add the squash, chicken stock and water. Bring to a boil, cover partially, reduce the heat to low and boil gently for 20 minutes.

Emulsify with an immersion blender until smooth (or emulsify in a regular blender in batches). Add salt and pepper to taste. (Soup can be covered and refrigerated for a day.)

At serving time, add cream and bring the soup to a boil. Serve garnished with a sprinkling of crushed pistachios and sprigs of chives.