Butternut Squash Soup

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

1. Cut squash into 1-inch chunks.
2. 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.
3. Remove squash chunks with slotted spoon and place in a blender and puree.
4. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Source: foodnetwork.com