Butternut Squash Soup

Ingredients

• 1 (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 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 slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Serves 6
Calories: 125
Total Fat: 5 grams
Saturated Fat: 2.5 grams
Protein: 3 grams
Total carbohydrates: 19 grams
Sugar: 4 grams
Fiber: 3.5 grams
Cholesterol: 10 milligrams
Sodium: 1044 milligrams
Recipe courtesy Cathy Lowe