Buttermilk Bisque -Amy

3-4 lbs. butternut squash

1 cube butter

1 sweet onion or 1/2 onion

2 cups chicken broth

1 cup milk

Cut butternut squash in half and scoop out seeds. Chop in large pieces, put in saucepan, cover with water, and boil until tender. When tender and cool, remove from water and peel.

In another saucepan boil the chicken broth, onion, and butter until the onion is soft and clear. Pulse all of the ingredients in a blender until smooth. Season to taste with salt, pepper, nutmeg, and ginger.