Winter love: Butternut Squash Soup

I was shocked how much Curt liked this soup the last time I made it on a whim (I ended up with too many squashes in my pantry from the Door to Door Organic Box that arrives on my porch). The weather is chilling up again and I've got a squash waiting for me to cut . . . so I'm digging out the recipe and holding it here for posterity's sake.

Butternut Squash Soup

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

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, about 15 to 20 minutes. 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. Serve.

Recipe Courtesy of Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe.html?oc=linkback