Butternut Squash Soup

1 (2-3 lb.) butternut squash, peeled and seeded

2 Tbsps. unsalted butter

1 medium onion, chopped

6 cups chicken stock

nutmeg

salt and freshly ground pepper

Cut squash into 1-inch chunks.  In large pot melt butter.  Add onion and cook until translucent, about 8 minutes.  Add squash and stock.  Bring to a simmer and cook until squash is tender, about 15-20 minutes.

Remove squash chunks with slotted spoon and place in blender and puree.  Return blended squash to pot.  Stir and season.


This recipe was found at this website -> butternut squash soup