Butternut Squash Soup

***Great for the Low Blood Sugar Diet.

1 Large White Onion
2 Tbsp Butter (Or olive oil)
2 Tbsp Flour
1 Butternut Squash (Seeded and peeled and cut into 1 inch cubes).
4 Cups of broth (Vegetable or Chicken)
1/4 tsp ground ginger
1/4 tsp ground nutmeg
salt and cracked pepper to taste

1. Sautee onion in butter until transluscent.
2. Add flour and cook until lightly brown.
3. Add Squash cubes and cook on medium for about 5 minutes(heat them through).
4. Add broth and simmer until squash is cooked through and tender (about 30 minutes).
5. Allow to slightly cool and puree in two batches. 
6. Strain puree through a fine mesh strainer and return puree to pan and add spices, bring back to simmer.

*Option
7. Add 1/4 cup heavy cream right at the very end.  Do not allow to boil.