Cut squash into 1-inch chunks.
In large saucepan over medium heat, melt butter; ADD onion; COOK until translucent, about 8 minutes.
ADD squash and chicken stock; BRING to simmer; COOK until squash is tender, about 15 to 20 minutes.
REMOVE squash chunks with slotted spoon; PLACE in blender; PUREE.
RETURN blended squash to pot; STIR well; SEASON with nutmeg, salt and pepper to taste.
Estimate about 1/2 pound of squash per serving (2 - 3 pound squash for 6 servings)
Per Serving (excluding unknown items): 191 Calories; 4g Fat (19.7% calories from fat); 4g Protein; 36g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 2376mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat.