Butternut Squash Soup - Kelli Gonzalez

Butternut Squash Soup

1 (2-3 lb) butternut squash- peeled, seeded, cut into chunks

2 T butter

1 onion, chopped

6  C chicken broth

Nutmeg

Salt and  Pepper

Cream

Melt butter in large pot.  Add onion and cook until done.  Add squash and broth.  Cook until squash is tender.  Puree vegetables with broth in blender.  Return to pot.  Season to taste.  Add touch of cream if desired.  

 Courtesy of Kelli Gonzalez