2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups en broth
1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
Salt and pepper to taste
Melt butter in saucepan and cook squash and onion until tender. Place mixture in a blender or food processor and blend until smooth. In a separate pan, combine en broth, cream, sherry and salt and pepper. Add squash mixture and heat thoroughly. Sprinkle nutmeg on top and serve warm.
en broth
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