Butternut Squash Soup

Ingredients:

1 butternut squash, peeled

Nutmeg

2 T. unsalted butter

Salt & pepper

1 onion, chopped

6 c. chicken stock/broth

Directions:

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