Prep: 1. Chop onion. 2. Cut squash into cubes. Make: 1. Melt butter in a large soup pot, and sauté/caramelize the onion (about 10 minutes). 2. Add squash cubes, stir, and cook for a few minutes. 3. Add chicken stock, boil, then simmer for about 10 minutes. 4. Puree in batches in blender.
"Easy and delicious. (You can skip pureeing in the blender if you don't mind chunky texture). My kids accuse me of making butternut squash "all the time" in the fall, which might be true but I can't help it." ~Mary, Gatheredtable Founder