50 ml butter 1/4 cup
2 onions, thinly sliced
2 garlic cloves, chopped
750 ml chicken stock 3 cup
250 ml potatoes, diced 1 cup
500 ml butternut squash, cubed 2 cup
nutmeg
salt & pepper to taste
250 ml milk 1 cup
In saucepan; cook onions and garlic in butter over low heat until tender. Add chicken stock; add potatoes and squash. Cover and cook for 20 to 30 minutes. Season with nutmeg, salt and pepper. Using a food processor; puree the mixture. Return to saucepan and bring to a boil. Add milk, stirring constantly and reheat without boiling.
Serves 4