Butternut Squash Soup

Ingredients

- (2 to 3 pound) butternut squash, peeled and seeded - unsalted butter - medium onion, chopped - chicken stock - nutmeg - salt and black pepper

Directions

1.Cut squash into 1-inch chunks. 2.In large pot melt butter. 3.Add onion and cook until translucent, about 8 minutes. 4.Add squash and stock. 5.Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. 6.Remove squash chunks with slotted spoon and place in a blender and puree. 7.Return blended squash to pot. 8.Stir and season with nutmeg, salt, and pepper. 9.Serve!