Butternut Squash Soup

As anyone who's talked to me in the past few days knows, I had my wisdom teeth pulled last Friday. Ever since then I have subsisted on the diet of an octagenarian, and my fave golden girl food staple has been butternut squash soup. MMMmmmmmmm.....!

Butternut Squash Soup Recipe:

1 butternut squash, peeled
Nutmeg
2 tbsp olive oil
Salt and pepper
1 onion, chopped
6 cups chicken stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

And it's a perfect cold day comfort food, which, as I understand, is perfect for the Northeast these days