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If you have butternut squash...
Turn it into soup. Cook a chopped onion in a few tablespoons of butter for about 10 minutes. Meanwhile, peel, seed and chop a butternut squash into 1-inch chunks. When the onion is soft, add the squash and 6 cups of chicken or vegetable stock. Simmer until the squash is tender, 20 minutes or so. Puree with an immersion blender and season with nutmeg, salt and pepper.