Half a large red onion, diced
3 tablespoons unsalted butter
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Pinch of nutmeg
4 cups squash, peeled, seeds removed and cubed
1 quart stock* or water
Salt & pepper to taste
Garnish with goat cheese, cream, pumpkin seed oil, parsley, toasted seeds, or garlic croutons
Melt butter in a large saucepan over medium-high heat. Once warm, add in diced onions.
After a few minutes, add herbs, salt, and pepper to the onions. Stir, and continue to cook until the onions are aromatic and soft.
Add in squash, stir in onions, and pour stock to cover squash.
Bring to a boil then simmer, until you can easily poke into the squash with a fork, approximately 20 minutes.
Turn off heat, let cool enough to blend in a blender. Garnish, serve, and enjoy!
*You can make an easy vegetable stock using the onion and squash peels, with a quart of water, simmered for 15 minutes and strained, to add extra flavor.