Butternut Squash Soup

Recipe By: 1790 Inn
Serving Size: 5

• 5 Tablespoons butter
• 1 large onion, chopped
• 2 Pounds butternut squash, peeled, seeded
• 1/2 in. pieces
• 4 Cups chicken broth, low-salt

Pinch nutmeg, ground
 1 1/4 Cups whipping cream
Melt butter in heavy large saucepan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add squash and saute 5 minutes. Add 4 cups broth and nutmeg. Cover and simmer until squash is tender, about 20 minutes.Working in batches, puree soup in blender until smooth. Return to same pan. Stir in cream. Bring soup to simmer. Season to taste with salt, pepper and additional nutmeg. (Can be prepared 1 day ahead. Cover and refrigeate. Before serving, rewarm over medium heat, thinning with more broth if necessary.)