- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 TBS unsalted butter
- 1 medium onion, chopped
- 4 C chicken stock
- Salt and freshly ground black 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 boil, then 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.