Best Ever Butternut Squash Soup (C2)

Recipe Author: Martha Lachmayr-Pomes

1 (2 to 3 pound) butternut squash, peeled and seeded
2 Tbsp extra virgin olive oil
1 medium onion, chopped
6 cups chicken stock (low sodium)
Nutmeg
Salt and freshly ground black pepper
FF Sour Cream or Greek Yogurt (optional)

Cut squash into 1-inch chunks.

In large soup pan, heat the olive oil. Add onion and cook until translucent, about 8 minutes.

Add the squash and stock, bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

Use blender or food processor to puree.

Stir and season with nutmeg, salt, and pepper.

Serve with a little ff sour cream or yogurt drizzled on top (optional).

Note:
I added a little bit of Sweet Onion powder (available from Faerie's Finest website) -- yummm!