Butternut Squash Bisque

Directions

1. 1
   Cook squash in chicken broth in large sauce over low heat about 20 minutes.
2. 2
   Whisk in creamed corn and cream soup until well mixed.
3. 3
   cook for 10 minutes until just beginning to boil.
4. 4
   At this point, I use a stick blender to puree the soup.
5. 5
   Garnish with sliced green onions.