This is one of my all-time favorite fall soups! Hope you'll enjoy it.
1 medium butternut squash
1 Tbsp butter
1 cup coarsely chopped onion
2 cans chicken broth (I actually make my own broth, collecting it each time I bake chicken. Once I have a large yogurt container full I know I'll have enough broth for soup.)
1/2 tsp ground nutmeg
1 tsp garlic
1 tsp thyme
salt to taste
Peel squash and cut into pieces. Simmer them in the broth in a large pot over medium heat. Meanwhile, melt the butter in a pan and sauté the onion. Once that's sauteed you can add it to the pot. Simmer until squash is tender, then set it aside to cool slightly. Put it in a food processor or blender and mix until smooth. (I use a blender, doing the soup in small batches and then putting it into a large bowl. After that I transfer it back to the pot. Someday, I'll get a real food processor and save myself some steps!)
That's it. Easy and delicious. Freezes well, too, so you can put some aside to have on hand for a blustery day.