butternut squash soup (or as fred calls it, baby food)

1 med. onion
1/4 cup butter
9 cups winter squash or pumpkin (peeled and chopped)
2 1/2 cups chicken stock
2 1/2 cups milk
salt and pepper to taste
1/2 tsp. cinnamon
1/2 cup cream roasted sunflower seeds (for top)

sauté onions and squash in butter in a large pan for 5 min. add stock and bring to a boil. cover and simmer for about an hour, or until tender. put in batches in blender and blend until smooth. return to pan. add milk and bring to boil, while stirring. simmer for 5 min. more. add cinnamon and cream. top with sour cream and sunflower seeds. this recipe makes a ton, so half it or 1/3 it if you don't want a ton of left overs.