tablespoon Canola Oil
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 (optional)
the oil and melt the butter in a large pot over medium heat. Cook
and stir the onion in the oil and butter under tender.
carrots and squash into the pot, then Pouring in the vegetable
stock, season with salt, pepper, and nutmeg. Bring to a boil,
reduce heat, then simmer until the vegetables are tender.
blender or food processor, puree the soup mixture until its
smooth. Return to the pot, then stir in the heavy cream. Heat
through, but do not boil. Serve warm with a dash of nutmeg.