Creamless Butternut Squash Soup - cooking recipe

Ingredients

1 (2 -3 lb) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
nutmeg
salt and freshly ground black pepper

Preparation

Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
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.