Homemade Butternut Squash Soup

Because today was so dam and cold, I decided to make a delicious homemade butternut squash soup for dinner! It came out quite well. 

Ingredients

1 butternut squash, peeled and chopped
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cups low sodium chicken stock
Nutmeg
Fresh sage
Salt and pepper
1 1/2 cups of evaporated milk (the original recipe calls for heavy cream...but I like to use evaporated milk because A. it is a healthier substitute to heavy cream and B. it is easier on my lactose intolerant tummy)

Directions

1. Heat olive oil in a saucepan on medium heat. Add onions and saute for about 5 minutes.
2. Add a couple fresh sage leaves and remove after 3 minutes.
3. Add chicken stock and butternut squash. Bring to a simmer and cook for about 20 minutes until the squash is soft. Add mixture to a blender (in batches if needed) and blend until smooth. 
4.  Add a the evaporated milk
5. Mix in a touch of nutmeg, salt, and pepper and you're ready to eat.

I baked some biscuits and buttered those up, before dipping them into my soup.