1 medium butternut squash
3 cups chicken broth, homemade or store bought
1 large onion, diced
4 Tablespoons butter, no substitutes
1 teaspoon brown sugar
1/2 teaspoon salt
dash of black pepper, or to taste
dash of nutmeg, optional
12-oz. can evaporated milk, such as Pet or Carnation

Prepare the squash by quartering, then cut off the ends and scrape out the seeds. Peel the squash with a vegetable peeler or sharp knife. Be very careful! The squash rind is tough and awkward to work with.

Cut the peeled squash into 2-inch chunks. Place into a large sauce pan or Dutch oven and add the broth. Cover and bring to a boil. Reduce heat to low and boil until tender, about 15-20 minutes.

While squash is cooking, in a large skillet, place the diced onion, butter, brown sugar and salt. Saute onion over medium high heat until golden brown and caramelized, about 15 minutes. Remove from heat and stir into the cooked squash.

In a blender container, blend squash, onions and liquid in 2 or 3 batches on liquefy until smooth. Be very careful when blending the hot mixture! Only fill the blender container about half full, and watch out for hot liquid "burping" around the lid. Voice of experience speaking here.

Pour mixture into a large saucepan or Dutch oven as you blend each batch. When all is blended, add the evaporated milk, black pepper and nutmeg if using. Taste and add salt if needed. Heat on low, stirring often, until heated through.

This soup is hearty, rich, velvety and smooth. Serve as an entree with hot garlic bread. Yum!