Butternut Squash Soup
1 medium (2 1/4-pound) butternut squash
1 small onion, sliced
2 can(s) (14 1/2 ounces each) chicken broth, divided
2 tablespoon(s) butter or margarine, cut into pieces
1/8 teaspoon(s) pepper
1 pinch(s) ground nutmeg
Unsweetened whipped cream (whipping cream and whip it real good, sorry I like Devo)
Cut squash in half and remove seeds. Peel squash and cut into 1/2" cubes.
Heat oven to 425 degrees F. Layer squash and onion in shallow 8" glass casserole. Pour 1 can broth over vegetables, then dot with butter and sprinkle with pepper and nutmeg. Cover with foil and bake until tender, about 40 minutes. Cool slightly.
Puree vegetables and liquid in blender, until smooth. In saucepan, combine pureed squash and remaining broth. Bring to a boil. Serve topped with a little whipped cream and a sprinkling of nutmeg.
*I had squash soup today but it did come from a V8 box!
** I am happy this week was squash because after my day I had yesterday I need to "squash" work stuff, such drama!!! All I know is that I am happy that girls night is calling!