Butternut Squash Soup - cooking recipe

Ingredients

1/4 c. chopped onion
1/2 stick unsalted butter
1 tsp. salt (optional)
1 1/2 lb. butternut squash, cut into 1/2-inch pieces
2 cloves
3 1/2 c. vegetable stock
1 c. heavy cream
1 Tbsp. chopped fresh sage or 1 tsp. dried
1 Tbsp. chopped flat leaf parsley
1 Tbsp. crumbled Blue cheese (optional)

Preparation

In saucepan cook onions over medium-low heat with 1 tablespoon butter until softened.
Add salt, squash and cloves and cook, covered, over low heat for 10 to 15 minutes or until tender.
Add stock and simmer for 15 minutes.
Add cream and bring to a boil. In small saucepan, cook remaining 3 tablespoons butter over medium heat until nut-brown and add to stock mixture.
In blender, puree the mixture in batches and strain through fine sieve into a bowl. Add salt and pepper to taste and garnish with Blue cheese, sage and parsley (or some toasted walnuts).
Serves 6.