What you’ll need
Extra virgin olive oil
Salt and pepper
Gather pre-chopped butternut squash, chopped onion, extra virgin olive oil, broth, salt and pepper.
Sauté the onion in olive oil until it just starts to brown a bit.
Add the vegetable broth.
Let simmer 15 minutes or so.
Purée with an immersion blender or in batches (carefully) in an upright blender!
Stir. Season with more salt and pepper if needed and add a pinch of nutmeg.