Creamy Butternut or Pumpkin Bisque

2 T. butter or margarine

½ to ¾ c. finely chopped onion

Melt butter in a large pan.  Add onions and cook over medium heat until soft.

Add:

2 cups cooked squash or pumpkin (can do a swift cook in the microwave or add raw to soup and cook a little longer)

2 14½ oz. cans chicken broth

2 cups cubed potatoes

1 teaspoon paprika

Bring to a boil.  Reduce heat, cover the pan and simmer for about 30 minutes until the potatoes are soft. 

Pour the soup into a blender and process until smooth.  Return the soup to the pan and sir in ½ cup whipping cream and season with salt and pepper.  Reheat on low.  Can serve with a little sour cream and chopped chives or parley on top, if desired.