Karl's Squash Soup
1 medium butternut squash, cooked (~375 for 1 hour when halved)
3-4 cups chicken stock, boiling
1 small onion, white, chopped and cooked in 1 TBSP butter
1/2 cup toasted hazelnuts, chopped (half for the soup, half for topping later)

Blend these 4 ingredients together well, with cuisanart if available.
Adjust stock volume to get soup to desired thickness.
Cook at light simmer for another 1/2 or or more.

When ready to serve, add one pint heavy cream,
and a gentle ammount of white pepper and nutmeg to taste.
Serve with sour cream and hazelnut as toppings.

Chardonnay Vance 2005