Roasted Butternut Squash Soup

Heat the butter in a medium heavy pot over medium-high heat until hot. Add onion, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 5 minutes.

Add chicken broth and squash and bring to a boil. Boil soup 10 minutes, then puree in a blender in batches until very smooth (use caution when blending hot liquids). Stir in cream and salt and pepper to taste, then garnish with parsley.