| | Directions | | Cut squash into 1-inch chunks. In large pot melt butter. Add onion and apple 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. |
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| Ingredients | | - |  | 1 butternut squash, peeled and seeded (2 to 3 2 lbs ) |
| - | | 2 tablespoons unsalted butter |
| - | | 1 onion, chopped (medium) |
| - | | 1 tart apple chopped (i.e. Grannie Smith) (small) |
| - | | 6 cups chicken stock |
| - | | 1/4 teaspoon nutmeg |
| - | | Salt and freshly ground black pepper to taste |
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