1. Heat the oven to 350°
2. Cut squash in quarters (lengthwise) and remove seeds. Brush lightly with oil.
3. Bake skin-side down on a baking sheet for about one hour or until squash is soft.
4. Let cool so that you can handle it and scrape the flesh out and cut into cubes 1-inch in size.
5. Please squash in a saucepan with the chicken stock, parsley, salt and pepper.
6. Bring to a boil, cover and simmer for about 15 minutes.
7. Blend soup with a stick blender (or in a blender if you want it to be silky smooth) until pureed.
8. Return to pot and add remaining ingredients, adding the cream last and adding it slowly while stirring. Keep stirring. Heat to a rolling boil and then quickly turn off before it boils over.
9. Stir well and serve with a garnish of more parsley or scallions.
10. Can be reheated at a low temperature or in a microwave.

(Note: It will thicken as it cools and, if you are reheating it, you may need to add a little water or stock to thin it out.)

ENJOY!