[ingredients]

• 1 tablespoon canola oil
• 1 tablespoon butter (unsalted)
• 1 large onion (chopped)
• 3/4 cup carrots (diced)
• 4 cups prepared butternut squash (peeled, cubed)
• 3 cups vegetable broth
• Salt, Pepper, and Nutmeg to taste
• 1/2 cup heavy cream

[instructions]

1. In a large pot over medium heat, melt together the butter and canola oil. Add in the onion and cook until tender. Add in the carrots and butternut squash, along with the broth, and season with spices to taste. Bring to the boil and then reduce heat and let simmer until vegetables are cooked through.
2. Puree mixture in a food processor until creamy, pour back into the pot, and add in the cream. Warm soup but do not boil. Garnish with nutmeg.

Serves 4