Butternut Squash Soup

First soup of the 2011 Fall -- Butternut Squash Soup.

Butternut Squash Soup

Ingredients
Makes enough for 6 servings
1 White Onion, diced into 1/2" chunks
1 Large Carrot, peeled and diced into 1/2" chunks
2 Garlic Cloves, peeled and chopped roughly
1 Tbsp. Olive Oil
2 Medium Sized Butternut Squashes, peeled, seeded, and chopped into 1" chunks
Salt and Pepper
1/8 tsp. Nutmeg

1.  Preheat a large pot over medium heat.
2.  Add the oil, onion, and carrots and stir occasionally until softened (5 minutes).
3.  Add the garlic and stir until fragrant (30 seconds).
4.  Season with Salt and Pepper
5.  Add the Butternut Squash pieces
6  Add enough water to the pot to almost cover the squash (do NOT add too much water)
 7. Turn the heat to low and simmer the soup for 20-30 minutes until the squash pieces are soft enough to mash.
8.  Let the soup cool off the stove for 5 minutes and then blend in a blender till smooth.
9.  Add the nutmeg and season with salt and pepper to taste.
10.  Enjoy!