David and Nicole's Recipes

40 g butter

2 kg butternut squash, peeled, chopped

25 g parmesan, grated

1.2 litres chicken stock

¼ cup heavy cream

Sea salt and cracked pepper

Put the butter in a dutch oven on medium heat.  Add the squash.  Turn the heat up and cook until very tender.  Stir in the parmesan and add the stock.  Simmer 10 minutes.  Blend in the food processor.  Return to the pan.  Stir in the cream.  Bring to a boil.  Season and serve.