Cream Of Butternut Squash Soup - cooking recipe

Ingredients

2 c. squash, cooked (can use frozen)
1 c. heavy cream or half and half
2 Tbsp. butter
3 Tbsp. chopped onion
4 c. chicken broth
3/4 c. cooked brown rice (optional)
sprinkling of pepper

Preparation

Saute onion in butter.
Stir in remaining ingredients, except cream and rice.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Put in blender.
Return to pot.
Stir in cream and rice. Garnish with scallions.