Cream of butternut squash soup

Ingredients:

• 1 peeled butternut squash (0.9 – 1.3 kg), seeds removed
• 2 tbsp (30 g) unsalted butter
• 1 medium onion, chopped
• 6 cups chicken broth
• Nutmeg
• Salt and freshly ground black pepper

Preparation:

1. Cut the pumpkin into 2.5 cm pieces. Melt the butter in a large saucepan. Add the onion and sauté until translucent, about 8 minutes. Add the pumpkin and broth.
   
   Bring to a boil and simmer until the pumpkin is tender, about 15-20 minutes. Use a slotted spoon to remove the pumpkin pieces, place them in a blender, and puree. Transfer the pumpkin puree to a saucepan. Stir, season with nutmeg, salt, and pepper. Serve.