1 L butternut squash, peeled, seeded & cubed 4 cup
30 ml margarine or butter 2 tbsp
1 onion, finely chopped
1 garlic clove, minced
284 ml can chicken broth 10 oz
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
.5 ml ground nutmeg 1/8 tsp
125 ml heavy cream 1/2 cup
fresh parsley, chopped for garnish
In 3 quart (3 L) saucepan; add squash, add enough water to cover. Heat to boiling. Reduce heat to low. Cover; cook 10 minutes or until squash is tender. Drain. In covered blender or food processor; blend squash until smooth.
In same saucepan over medium heat; heat margarine, add onion, garlic and cook until tender, stirring occasionally. Add pureed squash, broth, salt, pepper and nutmeg. Heat to boiling. Reduce heat to low, cook 5 minutes.
Stir in heavy cream. Heat through, stirring occasionally. If necessary, thin to desired consistency with milk or water. Heat through. Garnish with parsley
Serves 4