Butternut Bisque

2 Tbsp margarine

1 cup diced onion 3 -3 1/2 lbs butternut squash, peeled and cubed

4 cups canned chicken broth

1 tsp salt

1/4 tsp white pepper

1 cup light cream

Chopped parsley for garnish

In a saucepan, melt margarine and cook onions until tender. Add squash

and chicken broth. Bring to a boil and simmer until squash is tender, about

20-25 minutes. Remove from heat and cool, uncovered. Run through blender small

amounts at a time. Refrigerate until ready to serve. Add salt, pepper and cream.

Heat until hot but not boiling. Sprinkle with parsley and serve.