Ingredients
- 2-3 pounds butternut squash, peeled and chopped
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- nutmeg
- salt and ground black pepper to taste
Directions
Saute onion in butter for 8 minutes. Add squash and stock, simmer 20 minutes or until tender. Puree and season. Garnish with crystalized ginger. |