It suddenly feels like winter in Utah! Try out this quick, easy and nutritious soup to stay warm and healthy this winter. Even though it’s just made with squash and chicken broth, it tastes a lot like cream based soups, but without all the extra calories those soups have. Enjoy!
1 (2 to 3 pound) butternut squash, peeled and seeded, 2 tablespoons unsalted butter, 1 medium onion, chopped, 6 cups chicken stock, nutmeg, salt , freshly ground black pepper
Cut squash into 1-inch chunks. 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.
