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| Butternut Squash Soup |
Ingredients: 1 butternut squash, peeled 2 tablespoons unsalted butter 1 onion, chopped 32oz chicken stock Pinch of nutmeg Salt and Pepper, to taste
Directions Cut squash into 1-inch chunks. In large 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. 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.
DW 06.14.07
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