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. Serve.
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 6|
|Calories from Fat: 64 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 17.4mg||5 %|
|Sodium 380.5mg||13 %|
|Potassium 1177.6mg||31 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 34.7g|
|Protein 8.9g||13 %|
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Calories per serving: 244
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