3 lbs butternut squash, peeled & cubed (alternatively halved, seeded, and roasted face down with olive oil)
1 qt chicken or vegetable stock
2-3 C milk
1 tsp fresh grated nutmeg
1 small onion, diced
1/2 C heavy cream
salt & pepper
1/2 stick butter

Melt the butter in a large soup pot, add onions, salt, pepper & sautee until translucent. Add butternut squash and half the stock, cover and simmer until softened. If roasting the squash, skip this step and simply add the onions to the squash meat in a food processor.

Once softened, in batches if necessary, puree the squash with the vegetable stock and add more stock if needed. Add pack to the soup pot and bring to a simmer, adding salt & pepper. Add the nutmeg, milk, and cream, bringing to a loose, smooth consistency.

Serve with buttered, toasted baguette.

Will keep well frozen.