Butternut Squash Soup

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Directions

Remove seeds from squash. This is not an easy process to peel and de-seed a squash, but it's worth it. 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. Remove squash chunks with slotted spoon and place in a blender and puree (I prefer an immersion blender - it saves on a lot of mess and hassle). Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

*Option: When pureeing squash, add about 1 tsp. of curry. Makes a good twist, serve with sour cream.

*Option: Heart Healthy, use 2 TBL of olive oil in place of butter. You may have to play with the seasonings more - like amp up the salt a bit to compliment the olive oil.