1 2-3 lb butternut squash, peeled and seeded
2 Tbsp butter
1 medium onion, chopped
6 cups chicken stock
Salt and pepper
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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Thumbs up! Butternut squash is very sweet so this is a great sweet soup. Great when served just with crackers. Sorry no pictures but trust me, this is a great fall soup to try! And so easy!