|Butternut squash, peeled and seeded||2-3 pounds|
|Onion, chopped||1 medium|
|Chicken stock||6 cups|
|Simple syrup (sugar water)||2 oz|
|Heavy cream||½ cup|
|Salt and freshly ground pepper|
Cut squash into 1-inch chunks. In large pot, melt butter. Add onion and cook until translucent, abouit 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.
Note: Crab goes really well in butternut squash soup 🙂