BUTTERNUT SQUASH SOUP

Fall is fast approaching and I have plenty of yummy fall harvest dishes and baked goods to share with you all. Here is one of my FAVE soups for fall:

INGREDIENTS:

1 butternut squash,
Peeled nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

PREPARATION:

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. Serve.

xoxo RitzyNina