1 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)

• Heat 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.

• Mix the 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.

• In a 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.