Butternut Squash Soup

1 (2 to 3 pound) butternut squash, peeled, seeded and cut into 2-3 inch chunks 2 tablespoons coconut oil (can use grass fed butter) 1 medium vidalia or sweet onion, chopped 4 cups organic chicken stock or broth (may use vegetable broth) 1/2 tsp Nutmeg Himalayan sea salt and pepper to taste In large pot melt coconut oil on medium heat. Add onion and some Himalayan sea salt and pepper.  Sautee until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is very tender (knife can easily pierce), about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. As an alternative, I use an immersion blender wand directly in the pot until smooth. That means less to wash which is my fave:). Season with nutmeg, salt, and pepper. Serve. Pro tip--buy pre-cut up organic butternut squash.  I often buy mine from Costco and it is a major time-saver! This is the perfect entree to your Thanksgiving meal or on a cold winter night!