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.

Source

Servings/Yield