Easy Butternut Squash Soup

I love butternut squash.  Maybe it's the name, maybe it's the gorgeous yellow-orange color, or maybe it's just because how tasty it is.  The fact that it's nutritious is just a bonus at this point.  Since its texture is so creamy, butternut squash makes an excellent soup, or even just cubed and roasted as a side dish.

Ingredients (for 2 servings):

• 1 lb (about 2 cups cubed) of butternut squash, peeled and cubed
• 1/2 medium onion, finely chopped
• 1 tbsp unsalted butter
• 1 to 1.5 cups chicken broth
• salt and pepper
• 1/8 tsp nutmeg

The easiest way to peel a butternut squash is to chop it in half at the base of the neck, then chop off the stem.  With the larger flat side on the cutting board, use a sharp small knife to remove the skin in strips from top to bottom.  Unless you have a really good vegetable peeler, using a knife is best.  The base is a little more tricky since it is more rounded, but just be patient.  Don't forget to cut this in half to scoop the seeds out!

  Start by melting the butter in a saucepan over medium-high heat.  Add the onion and saute for 2 -3 minutes.  Then, add the squash to the pan, stirring to coat in the butter.  Sprinkle with salt and pepper (use less salt if your broth is not low sodium).  After another 2-3 minutes of sauteing, add the broth and bring to a simmer.  Keep covered and simmer for 10 minutes until the squash is tender.  Then, take the pan off of the heat and use either an immersion blender, a food processor or regular blender to puree the soup.  If you like having a few chunks, then just pulse the soup until you get the desired consistency.  Return to the heat and add the nutmeg, stirring for 1 - 2 minutes.  Do a taste test for more salt and pepper before serving.  Enjoy!