Butternut Squash Bisque

Directions

1. 1
   In 3-quart (3L) saucepan, place squash; add water to cover squash.
2. 2
   Heat to boiling.
3. 3
   Reduce heat to low.
4. 4
   Cover; cook 10 minutes or until squash is tender.
5. 5
   Drain.
6. 6
   In covered blender or food processor, blend squash until smooth.
7. 7
   In same saucepan over medium heat, in hot magarine, cook onion and garlic until tender, stirring occasionally.
8. 8
   Add pureed squash, broth,salt, pepper and nutmeg.
9. 9
   Heat to boiling.
10. 10
    Reduce heat to low; cook 5 minutes.
11. 11
    Stir in heavy cream.
12. 12
    Heat through, stirring occasionally.
13. 13
    If necessary, thin to desired consistency with milk or water.
14. 14
    Heat through.
15. 15
    Garnish with parsley, if desired.