Butternut Squash Soup

How I love a tasty soup that doesn’t try too hard. It doesn’t need cream, a long list of spices, or a fussy garnish. Just roasted-sunshine squash, a whisper of nutmeg, and the kind of slow simmer that fills the kitchen with comfort. This butternut squash soup is meant to be ladled into a wide bowl, paired with something buttery to dip, and eaten slowly. It’s cozy, simple, and exactly the kind of thing that makes autumn feel like it’s settling in.

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock

Nutmeg

Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks.

In a 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 a slotted spoon and place in a blender. Puree until smooth.

Return blended squash to the pot. Stir and season with nutmeg, salt, and pepper to taste.

Serve hot.

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