This is a wonderful seasonal soup for the Fall, warming and aromatic.
I love it year ’round!
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons extra virgin olive oil
1 medium onion, chopped
apple or pear, chopped
6 cups chicken stock
nutmeg and cinnamon
celtic sea salt
pepper, if desired
Cut squash into 1-inch chunks.
In large pot add olive oil and onion and cook until translucent, about 8 minutes.
Add squash, apple or pear and stock.
Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash chunks with slotted spoon and place in a blender and puree, (or use your hand blender in the pot). Return blended squash to pot.
Stir and season with nutmeg, cinnamon, salt, and pepper.