1 Tbsp. unsalted butter
1 medium onion, chopped
1 clove garlic, minced
1 small celery stalk, chopped
1 medium butternut squash, peeled, seeded and cubed
4 C chicken broth
1/2 tsp. dried marjoram, crumbled
1 bay leaf
1/2 tsp pepper
1 C buttermilk
parsley sprigs, optional
1. In a large heavy saucepan over medium heat, melt butter. Add onion, garlic and celery and saute for 5 minutes or until onion is softened.
2. Add squash, stock, marjoram, bay leaf and pepper and bring to a boil. Reduce heat and simmer, covered, 20 minutes or until squash is tender when pierced by a fork. Remove from heat, remove bay leaf and let cool 5 minutes.
3. Transfer the soup in 4 batches to a blender or food processor, cover and puree until smooth. Return to pan, stir in buttermilk and cook until heated through. Do not boil. Ladle into bowls and top with sprigs of parsley if desired.