What you will need
- 1 Butternut Squash
- 4 Tbsp Olive Oil
- Salt & White Pepper
- 1/2 Medium Yellow Onion
- 1/2 Stick Butter
- 2 Cloves of Garlic
- 1/4 tsp thyme
- 1 Cup Milk
- 2 tsp Nutmeg
- 3 cup Chicken Stock
What to do
Preheat oven to 375º. Cut squash in half and scoop out seeds. Place pieces on a sheet pan and drizzle with olive oil. Season with salt and pepper to taste. Roast in oven until the squash flesh is fork tender, about 90 minutes. Remove squash from the oven and set aside to cool slightly. Scoop out the squash flesh and discard the skin.
Saute onion in butter until translucent in a large stockpot over medium heat. Add garlic, thyme and nutmeg. Add squash, milk and chicken stock. blend with immersion blender. Simmer until ready to serve. Serve warm with crusty bread.