Cream Of Potato And Butternut Squash Soup

• 1/4 cups Diced Onion
• 1 Tablespoon Olive Oil
• 3 cups Peeled And Chopped Baking Potatoes
• 4 cups Water
• 1 cup White Wine
• 1 cup Broth
• 1-1/2 teaspoon Salt
• 1/2 cups Heavy Cream
• 3 cups Leftover Roasted Butternut Squash, In 1 Inch Cubes (I Used Squash Roasted With Indian Spices)
• 1 teaspoon Minced Chives For Garnish (optional)

1. In a large, heavy saucepan, saute the onions in olive oil. Add potatoes, liquids (except cream) and salt and bring to a boil over high heat. Cover partially, reduce heat, and simmer for 20-30 minutes until the potatoes are tender. Add squash, correct the seasoning to taste, and puree with a handheld immersion blender.
2. Whisk in the cream and reheat before serving. Top each serving with a sprinkling of chives if desired. Makes 6 servings.

ubc, olive oil, baking potatoes, water, white wine, broth, salt, heavy cream, butternut, chives

Taken from tastykitchen.com/recipes/soups/cream-of-potato-and-butternut-squash-soup/ (may not work)