1 butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stockCut 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. 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.