Button Mushroom Soup in Squash

2 small acorn squash
1 tablespoon butter
1 tablespoon olive oil
1 small onion, minced
2 cups button mushrooms, sliced
2 tablespoons dry white wine
1-1/2 tablespoons flour
1-1/2 cups chicken broth
1/2 cup half and half cream
1 teaspoon thyme
1 teaspoon dried parsley
salt and pepper

1. Bake squash whole on a baking sheet in a 350 degree oven. Allow to cool, cut in half and scoop out seeds and stringy pulp.
2. Melt butter with olive oil in a soup pot over medium heat and add the onions, cooking until tender.
3. Add the mushrooms and stir until moisture has evaporated.
4. Add the wine and allow to evaporate as well.
5. Mix flour, thyme, salt and pepper into mushrooms and onions.
6. Add chicken broth, mix and then puree to desired consistency in a blender or food processor.
7. Return mixture to the soup pot, reducing heat to low and whisking in the cream.
8. Fill acorn squash bowls with mushroom soup to serve garnished with parsley and ground pepper.

Makes 4 servings