Butternut squash soup

Dinner tonight was too yummy not to share, especially on a cold day.

2 squash
1 lb Portuguese Linguica sausage
1/2 yellow onion, diced
Chicken stock
To taste: Sage. Marjarom, Salt, Pepper. Garlic, Ginger
Garnish with nutmeg

Cut the squash in half and remove the seeds. Bake the squash until tender - make sure to check that the flesh is actually tender rather than just assuming after being in the oven for and hour at 350. In a large pot, cook the sausage without casings. Remove the meat. Saute the onion in the drippings until very slightly burned. Add spices and saute for a few seconds, then add stock and squash. Blend carefully. Add back the meat. Sprinkle with nutmeg and savor the goodness!