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
½ cup heavy cream

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the
onion in the butter and oil under tender.

Mix the carrots and squash 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.

In a blender or food processor, puree the soup mixture until smooth. BE CAREFUL WITH THIS STEP AS THE SOUP WILL BE HOT.  Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.