Categories: Butternut Squash, Soup

Ingredients

• 1 butternut squash, peeled
• Nutmeg
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 onion, chopped
• 6 cups chicken stock

Directions

1. Cut squash into 1-inch chunks.

2. In large pot melt butter.

3. Add onion and cook until translucent, about 8 minutes.

4. Add squash and stock.

5. Bring to a simmer and cook until squash is tender.

6. Remove squash chunks with slotted spoon and place in a blender and puree.

7. Return blended squash to pot.

8. Stir and season with nutmeg, salt, and pepper.

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