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Cut squash into 1-inch chunks. In large pot melt butter. Add
onion and cook until translucent, about 8 minutes. Add squash
and stock. Bring to a simmer and cook until squash is tender,
about 15 to 20 minutes. Remove squash chunks with slotted
spoon and place in a blender and puree. Return blended squash
to pot. Stir and season with nutmeg, salt, and pepper. Serve.
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