I make a soup similar to this with butternut squash. Halved and roasted with onions. Use sodium free chicken stock, thyme and a little butter and nutmeg if desired. After skin is discarded, use imerson blender to purée. Save most squash seeds to roast with olive oil and paprika or kosher salt.
Martha Stewart Member
This puree is delicious for any soup. I did not use nutmeg. I used the puree in a chicken soup. The soup included celery, onions, a can of chicken broth and sliced chicken breast. DELICIOUS for Lunch or Dinner!