Butternut Squash Bisque

Directions

1. 1
   Melt the butter or margarine in a large saucepan.
2. 2
   Add the onions and cook for about.
3. 3
   5 minutes until soft.
4. 4
   Add the squash, stock, potatoes, and paprika and bring to a boil.
5. 5
   Lower the heat to low, cover the pan, and simmer for about 35 minutes until all the vegetables are soft.
6. 6
   Pour the soup into a food processor or blender and process until smooth.
7. 7
   Return the soup to the pan and stir in the cream, if using.
8. 8
   Season with salt and pepper and reheat slowly.
9. 9
   Stir in the chopped chives just before serving.
10. 10
    Garnish each serving with a few whole chives.