Consider this as a new tradition starter for your Thanksgiving this year!
Submitted by Joe
|1 butternut squash, peeled||2 tbsp unsalted butter|
|1 onion, chopped||6 c. chicken stock|
|salt & pepper|
- Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.
- Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.