Helpful Tip: Fresh butternut squash should be peeled and seeded. A 2 1/2 lbs squash should yield the 24 ounces needed in this recipe. For easier prep, cubed butternut squash is often sold pre-chopped in the refrigerated case of the produce section. Frozen squash can also be used.
Pumpkin Soup Variation: To make a creamy pumpkin soup, fresh chopped pumpkin can be substituted for the squash. 15 ounce ( 1 can ) of pure pumpkin can also be substituted. Also try substituting 1/4 teaspoon of pumpkin pie spice in place of the nutmeg.