Acorn Squash Soup

I don’t usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  acorn squash, cooked
• 2  tablespoons butter
• 1  small onion, diced
• 1⁄4 teaspoon salt
• 14  ounces vegetable broth or 14  ounces chicken broth
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon cayenne

Directions

1. Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
2. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
3. Puree with a hand blender (or in batches in a regular blender). Serve hot.