Butternut Squash Soup

Ingredients

One 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

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. Puree squash and onion in the pot with a blender stick. (electric works best) Stir and season with nutmeg, salt, and pepper. Serve.

Option: You can cut the seeded, unpeeled squash in half and lay insides down in an inch of water in a 9 x 13 baking dish. Bake at 350 for 1 hour.  Let cool. The squash is much easier to peel after it has baked!