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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 |
Directions:
1. 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, 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.
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