Butternut Squash Potage for 4 Servings

Instructions:

1. Heat the butter in the pot over medium high heat. Add the cubed butternut squash in a single layer and sear undisturbed for 3-4 minutes until the edges are mahogany colored.
2. Stir in the diced onion and cook for 3-5 minutes until translucent.
3. Add the minced garlic and cook for another 60 seconds until fragrant. Note: Don't let the garlic brown or it will taste bitter
4. Pour in the broth and stir in the nutmeg, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat to low.
6. Cover and simmer for 15-20 minutes until the squash is tender and crushes easily with a fork.
7. Remove the pot from heat. Stir in the lemon juice and heavy cream.
8. Use an immersion blender to process the soup until completely velvety.
9. Garnish with chopped parsley and serve.