Recipe Author: Martha Lachmayr-Pomes
1 (2 to 3 pound) butternut squash, peeled and seeded
2 Tbsp extra virgin olive oil
1 medium onion, chopped
6 cups chicken stock (low sodium)
Salt and freshly ground black pepper
Cut squash into 1-inch chunks.
In large soup pan, heat the olive oil. Add onion and cook until translucent, about 8 minutes.
Add the squash and stock, bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Use blender or food processor to puree.
Stir and season with nutmeg, salt, and pepper.