Butternut Squash Soup

3 Tbs. Butter
2 Onions, chopped
2 C Butternut Squash, peeled, seeds removed, cubed
3 Tbs. Flour
1-2 tsp. Curry
pinch Nutmeg
3 C Chicken Stock
1.5 C half and half or milk
Salt and Pepper to taste
Cream and Parsley

Saute onion in butter until soft. Add squash, stir and saute 3 minutes. Add flour, curry nutmeg and stir. Add chicken stock and stir. Add milk and stir. Simmer for 15-20 minutes until squash is tender. Put in blender just until smooth. Pour through sieve back into pan to remove strings. Warm, pour into bowls. Top with cream and parsley. Serves 6