Butternut Squash Soup

I had some leftover butternut squash from last weeks Roasted Fall Medley. I decided the best way to use it was to make a soup. This recipe is simple and relatively quick. If you want to make a big batch of this and freeze it or keep it for the week it works really well. This makes a lot of soup so if you don't want a lot just cut the recipe in half. Also, you can change the consistency by adding more or less chicken stock depending on what you like. I can't get enough of fall foods and this is just the beginning!

Ingredients

1 butternut squash, peeled and chopped
2 tablespoons olive oil
1 medium yellow onion, chopped
6 cups low sodium chicken stock
Nutmeg
Fresh sage
Salt and pepper

Directions

1. Heat olive oil in a saucepan on medium heat. 
2. Add onions and saute for about 5 minutes until translucent. Add a couple fresh sage leaves and remove after 3 minutes. Add chicken stock and butternut squash. 
3. Bring to a simmer and cook for 15-20 minutes until the squash is soft. 
4. Add mixture to a blender (in batches if needed) and blend until smooth. 
5. Mix in a touch of nutmeg, salt, and pepper and you're ready to eat.