4 c peeled and diced butternut squash
1 c finely diced yellow onion
2 Tbsp butter
1 c chicken broth
2 c buttermilk
salt and pepper
In a saucepan, sauté the onion in the butter, then add chicken broth and squash. Cover and simmer until the squash is tender. Puree the squash in a blender or food processor, adding the buttermilk for more liquid, if needed. Return the mixture to the saucepan and add the remaining buttermilk, adjust seasonings to taste. Bring to a boil and serve immediately.
If you want a thinner soup, more chicken broth or buttermilk can be added.