<http://schema.org/recipeInstructions>
" Melt butter in a 4- to 5-qt pot over medium heat. Stir in onions  and carrot, cover and cook 6 minutes or until tender. Add potatoes,  squash and broth. Bring to a boil, reduce heat, cover and simmer 25  minutes or until vegetables are very soft. Let cool. Process in small  batches in a blender or food processor until smooth. Return to pot;  stir in cream, milk, salt and pepper. Heat over medium heat. Drizzle pepper pur\u00E9e on each serving; top with chives. Service Editor  Anne loves this so much she makes a lower fat version all winter,  substituting skim milk for the heavy cream. To peel butternut  squash, cut crosswise in thirds, place cut side down on a cutting board  and cut off skin with a small paring knife. For acorn squash, use a  heavy-duty vegetable peeler, then a paring knife."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9545/winter-squash-bisque-120912/>