Butternut Squash Soup

3 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
1 can evaporated milk

*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. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add milk & seasonings, and heat until hot. Sprinkle w/pumpkin seeds or sunflower seeds and drizzle with plain yogurt or sour cream for garnish.