Categories: January2011, bento, butternut squash, lunch, soups, tomorrow

Ingredients

• * 1 (2 to 3 pound) butternut squash, peeled and seeded
• * 2 tablespoons unsalted butter
• * 1 medium onion, chopped
• * 6 cups chicken stock
• * Nutmeg
• * Salt and freshly ground black pepper

Directions

1. 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 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

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