Butternut Squash Soup

Ingredients:
2 small butternut squash, peeled (or 1 lg)
Nutmeg (to taste)
1 tbsp unsalted butter
1 onion, chopped
6 1/2 cups chicken stock
1/4 cup tomato soup (for color)
1 tbsp sugar
Balsamic vinegar
Heavy Cream


Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash,stock & tomato soup. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Use broth & cream to help puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste. Add a splash of balsamic vinegar. Serve.

Note: You can add more or less cream to have a thicker or thinner texture