Butternut Squash Soup

1/2 stick butter

2 T olive oil

1 medium sized carrot, diced

1 celery stalk, diced

1 medium onion, diced

1 medium butternut squash, peeled, seeded, diced

40 oz of chicken broth or vegetable broth if preferred

1 T nutmeg

1/2 cup of heavy cream

salt and white pepper


Saute vegetables in butter and oil over low to medium heat for 10 minutes, stirring often to prevent browning. Add broth and increase to a simmer for 20 minutes or until all vegetables are soft. Using a hand blender, process the soup until smooth. If using a traditional blender, allow to soup to cool slightly and process in very small batches until smooth. Return soup to pot and add nutmeg and cream. Season to taste with salt and white pepper.