squash in half lengthwise, remove seeds. Roast in 375 degree oven,
cut side down, until tender, about 35-45 minutes. Remove from oven,
scoop out pulp. In 2 ounces of butter, sweat the onions, add the
squash pulp, then chicken stock. Bring to a boil. Allow to cook 20
blender or food processor until smooth. (I donít
bother with this step and just leave the pulp as is). Place
back on the stove, whip in remaining butter(I leave it out) and
heavy cream. Season and heat and serve.