leaving onions in the soup adds a nice texture

At this time of the year I’m always looking for fresh, light meals that keep me warm.  This dish is a nice twist to a traditional butternut squash soup because it doesn’t require any heavy cream and the onions add a nice texture.  It’s also easy to make and tastes great the next day!  Adding nutmeg as the finishing touch rounds out this dish really well.

Serves 2-4

Ingredients

• 1 butternut squash, peeled
• 2 tablespoons unsalted butter
• 1/2 onion, chopped
• 6 cups chicken stock
• salt and pepper to taste
• 1 teaspoon nutmeg

Directions

Cut squash into 1-inch cubes.

In a large pot, melt the butter and add the onions cooking until translucent, about 8 minutes.  Add the squash and stock.  Bring to a simmer and cook until squash is tender.

Remove squash and some of the onions (as much as you like) and place in a food processor or blender and puree.  Return the squash and onion puree to the pot. Stir and season with nutmeg, salt, and pepper.

adapted from recipe found here