1 Tbsp. canola oil
1 Tbsp. unsalted butter
1/2 c. diced onions
3/4 c. diced carrots
4 c. cubed butternut squash (about 1 large squash)
3 c. vegetable stock
Salt and pepper, to taste
Ground nutmeg, to taste
Heat oil and butter over medium heat until butter is melted. Stir in onions and cook until they are tender.
Put the carrots and the squash into the pot, allowing to brown for a minute or two.
Stir in the stock and the seasoning, and simmer until the vegetables are tender. Puree soup until slightly chunky. Serve warm with a dash of nutmeg.