Ingredients

• 2 tablespoons butter
• 1 large white onion, chopped
• 2 medium carrots, chopped
• 1 medium butternut squash (about 2-3 lbs) – peeled, seeded, and cubed (instructions below)
• 1 (32 fluid ounce) container low-sodium chicken stock
• 1 tsp nutmeg
• 1 ½ tsp salt
• 1 tsp ground black pepper

Directions

Cubing tips for your butternut squash soup:

• Pick a squash that has a long section, as this is the part that is fully of fleshy goodness.  The round bottom part is mostly hollow and full of seeds to scoop out.
• Start by cutting the ends off and then cutting the squash in half length wise.
• Using a spoon, scrape out the seeds and fibers and throw away.
• Use a vegetable peeler to remove the outside skin.  Work from top to bottom until you reach the bright orange part of flesh.
• You are now ready to cube the squash! Cut in 1-1 ½ in cubes

1. Melt the butter in a large pot, and cook the onion, carrot, and squash 5 minutes, or until lightly browned.
2. Pour in the chicken stock so that it covers the vegetables, set aside remaining stock for later. Bring to a boil.
3. Reduce heat and cover pot.  Simmer 40 minutes, or until all vegetables are tender.
4. Transfer the soup to a blender or food processor, and blend until smooth.
5. Add salt, pepper and nutmeg and blend for another 15-30 seconds.
6. Return to pot, and stir in the remaining chicken stock.
7. Ready to serve!