I was on a soup kick last fall, and this simple soup was a winner.
INGREDIENTS
1 (2 to 3 pound) butternuts squash, peeled and seeded
2 T unsalted butter
1 medium onion, chopped
6 C chicken stock
nutmeg
salt and pepper
I also add an apple, peeled, seeded and chopped
DIRECTIONS
Cut squash into 1-in chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash [and apple] and stock. Bring to a 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.