Ingredients
| Butternut squash, peeled and seeded | 2-3 pounds |
| Butter | 2 tablespoons |
| Onion, chopped | 1 medium |
| Chicken stock | 6 cups |
| Nutmeg | |
| Simple syrup (sugar water) | 2 oz |
| Heavy cream | ½ cup |
| Salt and freshly ground pepper |
Directions
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 🙂
