Butternut Squash Soup

With butternut squash as popular as it is right now, I decided to make some soup using it. After a quick search online, I found this recipe from the Food Network, which I modified slightly to create this extremely simple yet tasty soup.

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
• 2 tablespoons unsalted butter or olive oil
  
• 1 medium onion, chopped
• 6 cups chicken stock
• 1 tsp pureed ginger (or more to taste)
  
• Pinch of nutmeg
  
• Salt and freshly ground black pepper

Instructions

1. In large pot melt butter. Add onion and cook until translucent, about 10 minutes.
   
2. 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.
   
3. Return blended squash to pot. Stir and season with ginger, nutmeg, salt, and pepper.

Serves 4-6. Eat it.