Soup 2: Butternut Squash Bisque

This is oh-my-gosh easy to do, unless you hate cutting up butternut squashes. It doesn't yield as much as the Apple Soup (fed seven people, had maybe three or four bowls left, I think; they all had FULL bowls, too, though.)
This also has a lot less cream and other milk products in it, and no added sugar, so I'd *assume* it's healthier for you. I haven't run things down about that yet, though. I will! Eventually...

Ingredients:

2 tablespoons butter
2 small onions, minced (or one medium onion? :P )
3 cups peeled, seeded, cubed butternut squash
1 1/4 quarts chicken stock (low sodium)
1 1/2 cups cubed potatoes (used Idaho; think I'd prefer Red ones)
1 teaspoon paprika
1/2 cup whipping cream
1 1/2 tablespoons snipped fresh chives, plus a few whole chives for garnish
salt and ground black pepper

Instructions:

1. Chop all the things up.
2. Melt the butter in your soup pot, then add the onions and cook them until they're soft.
3. Add the squash, stock, potatoes and paprika and bring to a boil. Lower the heat to low, cover the pan and simmer for about 35 minutes -- until all the veggies are soft.
4. Pour the soup into a food processor or blender (or do what I did and use a stick blender, therefore making clean-up so much easier!) and nullify all solids. Return the pan to the stove. Stir in the cream, pepper and salt and reheat slowly.
5. Stir in the chopped chives just before serving. Garnish each with a few whole chives, if that's your thing.