2 TBSP butter
1 small onion , minced
1 large clove of garlic, minced
about 3 cups peeled, seeded and cubed butternut squash
1 1/4 quarts chicken stock
2 medium size potatoes peeled and cubed
1 tsp paprika
1/2 cup whipping cream( this is optional , I've also used reg. milk)
Fresh snipped chives ( also optional , but they do add some vitamin c )
sea salt and black pepper

Melt the butter in a large sauce pan. Add onions and garlic and cook til soft ( 5 min.)

Add squash, stock, potatoes,and paprika and bring to boil. Lower heat, cover and let simmer til vegetables are soft ( like you would for mashed potatoes)

Pour the soup into a blender or food processor until smooth. Return to the soup pot or crock pot it if you like ( that's what I do.)Stir in the cream and sea salt and pepper.

Sprinkle the chives on top of each bowl just before serving.