Butternut Squash Soup

Serves 6-8

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 TBS unsalted butter
• 1 medium onion, chopped
• 4 C chicken stock
• Nutmeg
• 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.