Butternut Squash Soup

Mike made this delicious soup.  It was quick and easy to prepare.

Ingredients:

1 Butternut squash, roasted and chopped
1 medium onion
1 stalk celery, chopped
2 carrots, chopped
2 cloves garlic,  chopped 
1/3 cup finely chopped parsley
2 tablespoons butter
2 tablespoons olive oil
1 cup chardonnay
1 quart chicken stock
1/2 cup heavy cream
Salt and Pepper to taste

Directions :

Rinse, stab, and butter the butternut squash.  Roast at 350°F for 45 minutes.

Saute vegetables in butter and olive oil until tender.  Add wine and stock.  Bring to a boil.  Lower flame and add squash.  Simmer until the squash breaks apart.  Add minced parsley and puree with an immersion blender.  Add heavy cream, salt and pepper to taste.