Butternut Squash Soup

1-2 to 3 pound butternut squash, peeled and seeded & cut into 1 inch squares
2 tablespoons unsalted butter
1 medium onion, chopped finely
6 cups of chicken stock (I use low-sodium chicken stock)
1 teaspoon of Nutmeg
salt and pepper to taste

In a large soup pot melt the butter and then add the onion and cook until they are translucent (about 10 to 15 minutes), then add squash and cook for about 5 minutes, then add the stock and bring to a simmer.  Cook until the squash is tender, about 20 minutes.  If you have a hand blender use that to blend everything together, if not remove the squash with slotted spoon and put into a blender and puree for a couple of minutes.  Then return the blended squash to the soup pot.  Stir in the nutmeg, salt and pepper.  Then let all of that come together for about 10 minutes and serve hot.

Enjoy!!!!