This is a great fall soup and one of my all time favorites. You can add a little cayenne pepper if you like some kick.
1 T margarine or butter
1/4-1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash (about 1 large squash)
3 cups vegetable broth
salt and pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)
Heat the oil and melt butter in large pot over medium heat. Add onion and cook until tender.
Mix carrots and squash into the pot. Pour in vegetable broth and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender, puree soup mixture until smooth. Return to pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.