Butternut Squash and Chickpea Soup
11. Bake the butternut squash in the oven for ~40 minutes in 400 degrees (or until soft). For best baking results, cut the butternut squash in half, remove seeds, place face down on a baking pan and cook in middle rack of oven.
22. Add cooked butternut squash and chickpeas to blender and puree.
33. In a pan add butter and sautee onions for a few minutes. Sprinkle salt to help bring out the flavor.
44. Add puree to pan, add nutmeg and salt and pepper to taste. Simmer or low for 5-10 minutes.