Butternut Squash Soup

This is a really awesome fall recipe that I LOVE! And pretty dirt cheap to make too. Especially if you grow your own squash. The boys even thought it was yummy.


1 Butternut squash peeled

Nutmeg

2 Tbsp. Butter

1 Onion, chopped

Salt and Pepper

6 cups Chicken broth

Peel and cut squash into one-inch chunks.(Remove seeds and innards:) In a large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash, nutmeg(I usually put in a few dashes) salt, pepper and stir. Add broth. 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. Serve.
NOTE: The amount of broth you use can vary with the amount of squash. If the squash is on the small side I decrease the broth by about a cup.