butternut squash soup

4  cups		large butternut squash
2  teaspoons		butter
1/2  cup		chopped Vidalia onion
6  cups		chicken stock
1  teaspoon		nutmeg
1  cup		half and half
2  teaspoons		dill

Tip: For nutritional information on all the ingredients in butternut squash soup just click on each ingredient name. Then adjust the serving size for any butternut squash soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Peel 1 large butternut squash. Cut squash in half and scoop out seeds and pulp. Cut into 1-inch chunks.

Saute 1/2 chopped Vidalia onion in 2 tablespoons butter until translucent.

Add cubed squash and simmer on low for 5 minutes. Add 6 cups chicken stock or low sodium bouillon.

Simmer for 25 minutes.

Remove from heat and allow to cool. Puree in blender. Return pureed squash to a pot. Stir in 1 cup half and half or milk
Add 2 tsp. dried dill, 1 tsp. nutmeg, and salt and pepper, to taste.

Simmer for 10 minutes. Garnish each bowl with a sprig of fresh dill.

Serve with a French baguette.