Butternut Squash Soup

Ingredients

• 1 medium butternut squash
• 2 medium onions
• 2 tbsp olive oil
• 2 cloves garlic
• 4 cups chicken stock
• ¼ cup cream sherry
• 1 tsp nutmeg

Steps

1. Preheat the oven to 400 °F.
2. Cut the squash in half lengthwise and remove the seeds.
3. Rub the onions and squash with olive oil.
4. Bake uncovered for about 1 hour or until done.
5. Cool slightly.
6. Spoon the squash pulp into a food processor.
7. Add the onions and 1–2 cups of chicken stock.
8. Purée until smooth.
9. Pour into a cooking pot.
10. Add the garlic, sherry and nutmeg, and stir over medium heat.
11. Add the remaining stock and cook until hot.
12. Season to taste.