Squash in squash soup*

If you ever get a winter squash that’s on the insipid side, this is what you can do with it.

Squash Soup
(serves 4 as an appetizer) 

2 t. vegetable oil
1 onion, chopped
4 cups cubed bland winter squash
3 cups chicken stock
¼ cup heavy cream, or to taste
pinch of nutmeg
pinch of sugar
salt and pepper to taste

In a pot big enough to hold everything, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until the onions are translucent and begin to brown, about 7-10 minutes. Add the squash and cook a couple minutes more.

Add the chicken stock and bring everything to a boil. Turn down to a simmer, cover, and cook until the squash is completely soft. This could be five minutes, or fifteen or more, depending on the density of the squash and the size of the cubes.

Add the cream, nutmeg, and sugar, and pour everything in a blender. Puree until smooth. Add salt and pepper, and correct seasonings.