Butternut Squash Soup

*You know you saw some butternut squash awhile back, too, just like I did, in the produce section. You were buying potatoes and thought, “I should buy this squash. Because it’s winter. Because Martha would. It’ll make my family healthy. Sure,  but how will I cook it? Eh, I’ll figure it out.” You bought them. And still they sit. Almost wrinkled. They’re about to be redeemed.

Tonight’s secret ingredients:

• 2 butternut squash, small, or 1 large.
• Chicken broth
• 1 onion
• nutmeg

1. Chop the onion. Saute it in butter until it’s soft.
2. Peel, seed, cube the squash. Not hard. Do it while the onion is cooking. Your family will say, “mmm. Smells good!” You will smile. It’s just an onion.
3. Add squash and 6 cups of chicken broth.
4. Bring to a boil. Lower to a simmer. (BTBLTS)
5. Cook until squash is soft, 20 minutes.
6. Mash squash with potato masher, then ladle into a blender and puree until smooth.
7. Add salt, pepper and nutmeg to taste.
8. Serve with a bread or over top a grain, whatever your pantry has to offer you.