Butternut Squash Soup

Soups

INGREDIENTS

1 Butternut squash, peeled and cubed into 1-inch chunks
Nutmeg
2 tablespoons unsalted margarine
Salt and pepper
1 onion, chopped
6 cups homemade or boxed
vegetable stock

DIRECTIONS

1. Spray a baking tray with cooking spray, and scatter the cubed squash on tray.

2. Bake in a 400° oven about 15-20 minutes or until slightly roasted, turning once or twice.

3. Meanwhile, melt margarine in a large pot.

4. Add onion and cook until translucent, about 8 minutes.

5. Add squash and stock.

6. Bring to a simmer and cook until squash is tender.

7. Place hand held blender into pot and purée soup (or remove squash and purée in blender, then return pot and stir).

8. Season with nutmeg, salt and pepper.

*Great for Thanksgiving
Garnish soup with fresh sage leaves and serve with freshly baked cornbread.