Butternut Squash Soup (foodnetwork.com)

1 (2 to 3 pound) butternut squash, peeled and seeded
2T butter, unsalted
1 medium onion, chopped
6C chicken stock
2t nutmeg
1t salt
2t black pepper

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

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ACDYEHARRIS.