Instructions: Fry onion in butter slowly, until translucent. Add squash, milk, salt.

Bring to a slow boil, simmer until squash is very tender. Blend with a hand blender until smooth. Season with pepper and nutmeg. Serve.

Notes:
1. A nice variation is squash curried soup: Add a tsp or 2 of curry to the butter and fry with the onion, proceed as usual (omit nutmeg).

2. You can make this into a complete meal by adding cooked, peeled shrimp to the curried variation. Add the shrimp to the blended soup, go on cooking for a few minutes till shrimp is heated through.

3. If you dont like milk that much, you can substitute up to 1/2 liter milk with vegetable or chicken broth. Soup will be less creamy, though.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.