INGREDIENTS:
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 lbs butternut squash, peeled and cubed
4 cups vegetable broth
1/2 tsp ground nutmeg
PROCESS:
Sauté onion and garlic in oil until softened.
Add squash and broth. Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes, until squash is tender.
Puree soup until smooth. Season with salt an
d pepper.