Ingredients
Directions
1.
Cut squash into 1-inch chunks.
2.
In large saucepan over medium heat, melt butter; ADD onion; COOK until translucent, about 8 minutes.
3.
ADD squash and chicken stock; BRING to simmer; COOK until squash is tender, about 15 to 20 minutes.
4.
REMOVE squash chunks with slotted spoon; PLACE in blender; PUREE.
5.
RETURN blended squash to pot; STIR well; SEASON with nutmeg, salt and pepper to taste.