Simply delicious on a cool afternoon. This is comfort food to the max! Yum!
In a large heavy pot, melt the butter. Add onions, carrots, and celery. Cook until the veggies are translucent (about 5 minutes). Add the already cooked squash pulp and stir well. Add chicken stock and parsley. With a stick blender, blend all the ingredients until silky smooth. Whisk in heavy cream (or coconut milk). Let the soup completely thoroughly warm up about 20-30 minutes on medium heat. Salt and pepper to taste. Place in a serving bowl an top with grated cinnamon or a dab of sour cream.
Please note: I try to use all organic ingredients in all my recipes.