Butternut squash soup

‘ 2 tablespoons of butter or extra virgin olive oil

‘ 1⁄4 cup dry white wine

‘ 1 large onion, finely chopped

‘ 2-3 cloves garlic, minced

‘ 1 large butternut squash peeled, seeded and cubed (about 4 cups)

‘ 1 large baking potato cubed

‘ 1 1⁄2 quarts of chicken stock (canned or homemade)

‘ 3⁄4 teaspoon paprika

‘ salt and pepper to taste

‘ 1⁄2 cup whipping cream (optional)

‘ fresh chives for garnish

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Directions:

Saut’ the chopped onion in butter or olive oil for 4-5 minutes in a medium-size stockpot. Add the minced garlic and wine. Saut’ for one more minute, constantly stirring. Add the squash, potatoes, chicken stock and paprika. Bring to a boil. Cover pot and simmer for about 35-45 minutes, until the vegetables are tender. Pour soup into a food processor or blender and puree until smooth. (A wand-style mixer will also work in the pot.) Return the soup to the pot and add salt and pepper to taste. For extra richness, stir in the whipping cream and reheat slowly. Top each bowl off with a drizzle of whipping cream and a few chives.