Butternut Squash Soup

2 tablespoons unsalted butter
1 small onion
1 tablespoon fresh rosemary (1 teaspoon dried)
1 small butternut squash, chopped
6 1/3 cups chicken stock
1 1/4 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1 pound of chopped cooked bacon , lobster, or crab. (no imitation)

Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft (approximately 5 minutes).

Add chopped squash, chicken stock, heavy cream, salt, and white pepper and Reduce heat and cover. Simmer for approximately 2 hours - or until squash is tender.

Use blender to puree the hot soup.
add meat and chives to use for garnish.

Photo: by GodsMullet @