Butternut Squash Soup

Yields

6 servings

Notes:

Ingredients

Directions

Cut squash into 1-inch chunks. In a large pot, melt the butter. Add the onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, roughly 15-20 minutes. Remove squash chunks and puree. Once pureed, return to pot and season with nutmeg, salt, and pepper to taste.

Tags

soup, squash