Tuesday, September 29, 2009

Butternut Squash Soup

1 butternut squash, peeled
2 T. unsalted butter
Salt & pepper
1 onion, chopped
6 c. chicken stock/broth

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.

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