Acorn Squash Soup - cooking recipe

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

Preparation

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