I just made this for tomorrow...its amazing.
J's butternut squash soup
1 butternut squashed, peeled and cut into 1" chunks
4 T butter, divided
1 small onion, chopped
6 C chicken stock*
salt and pepper
nutmeg
Melt 2 T butter in large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Add the additional 2 T butter. Bring to a simmer and cook until squash is tender. Spoon ingredients in blender and puree. Season with salt, pepper, and nutmeg.
* To make this a vegetarian recipe substitute vegetable stock for chicken stock.
*I added a tad of cream
*I've heard a little maple syrup is yummy in it too!