Butternut Squash Soup

This is my favorite soup recipe! I like to serve it with toasted sunflower seeds. 2 tbsp. butter 1 small onion, chopped 1 tsp. rosemary, crushed 1 small butternut squash, peeled and cut into chunks 6 cups chicken stock 1 tsp. salt 1/2 tsp. pepper dash of Tabasco (I've never added this) 1 cup heavy cream (I've used half & half with no problems) Melt the butter over moderate heat in a large stock pot. Add the onion and rosemary. Cook 5 minutes until the onion is soft. Add next five ingredients (not cream). Reduce heat and cover. Simmer, stirring occasionally, for about 2 hours until the squash is very soft. Puree the hot soup in a blender. Add back to pot, add cream and heat through. Freezes pretty well. I usually add a bit of cornstarch or arrowroot when reheating to thicken it up a bit.

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