Butternut Squash Soup

From: Here

Ingredients:
1 2-3 lb butternut squash, peeled and seeded
2 Tbsp butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
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.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
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!