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Answers: I'm really into soups right now!

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1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

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try taking butter nut shuash peal and slice cubes cook till able to mash up reheat till brown sugar and marshmellows done shakeing cinnimon and brown sugar with molasses then cover with marsh mellows brown till light

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