- 1 butternut squash, peeled, seeded, and cut into 1 inch pieces
- 2 tablespoons butter
- 1 yellow onion, diced
- 6 cups low sodium chicken stock
- Nutmeg to taste
- Salt and pepper to taste
Over medium heat, melt the butter in a large, non-stick stock pot. Add the onion and cook until soft and translucent. Add the squash and then pour in chicken stock, bring to a simmer. Cook until squash is fork tender, approximately 20 minutes. Remove the squash pieces (a slotted spoon works best), leaving the liquid in the stock pot. Carefully place squash pieces in a blender and puree until smooth (this may need to be done in small batches depending on space). Return the blended squash to the stock pot, mix to re-combine. Add salt, pepper, and nutmeg to taste.
(Note: You can microwave the squash to soften it and make peeling and cutting much easier. Just pierce the skin a few times and microwave a minute or two at a time until a little soft to the touch).