Ahhh, fall is finally here...the time of year when apples, cider, pumpkins, and squash come to mind. This is a perfect fall soup, and so easy to make. It will warm your soul.
Ingredients:
1 (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
Cut squash into 1-inch chunks. (I recommend buying it pre-chunked if possible. If not, have a sharp knife and be careful). In large soup 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. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir in the squash with liquid remaining in pot and season with nutmeg, salt, and pepper. Serve.
