Butternut Squash Bisque

 (recipe from a cook book)

Serves 4

Ingredients:

• 25 gr butter or margarine
• 2 small onions, finely chopped
• 450 gr butternut squash, peeled, seeded and cubed
• 1,2 l chicken stock
• 225 gr potatoes, cubed
• 1 tsp paprika (I used cayenne pepper)
• 120 ml whipped cream (optional)
• 25 ml chopped fresh chives, plus a few whole chives to garnish
• salt and pepper

Step One

 Melt the butter or margarine in a large pan.Add the onions and cook for about 5 minutes until soft.

Step Two

 Add the squash, stock, potatoes and paprika. Bring to the boil. Reduce the heat to low, cover the pan and simmer for about 35 minutes until all the vegetables are soft.

Step Three

 Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan.

Step Four

 Stir in the cream, if using. Season with salt and pepper and reheat gently. Stir in the chopped chives just before serving. Garnish each with a few whole chives.