Ingredients

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 0.5 cups diced onion
• 4 cups peeled and cubed butternut squash
• 0.75 cups diced carrots
• 3 cups vegetable stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 0.5 cups heavy cream , Optional

Instructions

1. 1 Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
2. 2 Add squash and carrots 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.
3. 3 Puree soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

Nutrition per serving