Creamless Butternut Squash Soup

By Motivated Mama on December 17, 2010

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Ingredients

    1. 1 (2 -3 lb) butternut squash, peeled and seeded
    2. 2 tablespoons unsalted butter
    3. 1 medium onion, chopped
    4. 6 cups chicken stock
    5. nutmeg
    6. salt and freshly ground black pepper

Directions

  1. Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
  2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
  3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  4. 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.
 
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