I love butternut squash and look forward to making butternut squash soup each fall. This simple recipe is a great weeknight dinner.
Butternut Squash Soup
1 butternut squash, peeled, seeded, and cubed
2 tbsp butter
1 onion, diced
6 cups chicken broth
In a large pot, melt butter. Add onion and cook until translucent. Add squash and broth. Bring to a boil, reduce to a simmer and cook until squash is tender, about 20 minutes. Remove squash with a slotted spoon and place in a bender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.