1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
2-4 cups chicken stock
Salt and freshly ground black pepper
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.
Optional- Serve plated with a nutmeg cream!
¼ cup whipping cream
1 dash freshly grated nutmeg
Kosher salt and white pepper to taste
To serve, whip the cream to stiff peaks and season with nutmeg, salt and white pepper. Ladle soup into serving bowls and top with a dollop of whipped cream.
Ina Garten’s version with condiments and curry