via allrecipes
1 tablespoon
unsalted butter
1/2 cup diced
onion
3/4 cup diced
carrots
4 cups peeled and
cubed butternut squash
3 cups vegetable
stock
salt and ground
black pepper to taste
ground nutmeg to
taste
1/2 cup heavy
cream
Heat the oil and
melt the butter in a large pot over medium heat. Cook and stir the onion in the
butter and oil under tender.
Mix the carrots
and squash into the pot. Pour in vegetable stock, and season with salt, pepper,
and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or
food processor, puree the soup mixture until smooth. Return to the pot, and
stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash
of nutmeg.
