Butternut Squash Soup

Ingredients

• 2 pound butternut squash peeled seeded
• 6 cups chicken stock see 
• 6 servings nutmeg 
• 1 medium onion chopped
• 6 servings salt and pepper black freshly ground
• 2 tablespoons butter unsalted

Equipment

• pot
• blender
• slotted spoon

Directions

1. Cut squash into 1-inch chunks. In large pot melt butter.
2. Add onion and cook until translucent, about 8 minutes.
3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
4. 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.
5. Serve.