Colonial House Butternut Bisque

Original Version:
1 large onion, diced
½ cup of butter
5 lbs butternut squash, peeled and diced
Chicken stock to cover (6 to 8 cups)
1 quart half & half
salt, nutmeg, white pepper

Melt butter, add onion and saute until transparent. Add squash and chicken stock, cook until tender. Cool. Puree in food processor. Re-heat, add half & half, salt, nutmeg, white pepper to taste. Serve with a dash of fresh ground nutmeg on top.

Healthier version, changes as follows:
reduce butter to ¼ cup
6 cups of stock (can be vegetable or chicken)
skip the half & half
1 apple, peeled, core and seeds removed
1 potato, peeled and cut
1/2 tsp nutmeg
salt and white pepper

Melt butter, add onion and saute until transparent. Add squash and stock, cook until tender. Cool. Puree in food processor. Re-heat, add nutmeg and season to taste. Serve with a dash of fresh ground nutmeg on top.