Butternut squash soup

I've never tried butternut squash before. It´'s a new ingredient on the shelves here in Finland.  The squash had been laying in the fridge for almost 2 weeks, so today I decided to do something about that, mostly because the planned blood cooking session (more on that in a later post) had to be abandoned since I had forgot to take out the blood from the freezer. Well instead I used up the last organic chicken bone broth for this delicious dish, found at http://www.foodnetwork.com/ (great stuff if you know how to replace the grains and sugar with something else). Kids loved it, and we topped it with some smoked salmon to get some extra proteins. Definately a keeper in my search for fast and furious cooking inspiration!

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.