Butternut Squash Soup


1 butternut squash (peeled and seeded)
2 Tablespoons unsalted butter
1 medium onion (chopped)
6 cups chicken stock
Salt and pepper


Cut squash into 1-inch chunks.

In large pot melt butter and add onion and cook until translucent, about 8 minutes.

Add squash and stock and 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 then return blended squash to pot.

Stir and season with nutmeg, salt, and pepper. Serve.

Recipe by:

Dale Hawkins