1 tbsp Canola oil
1 tbsp Butter
1/2 cup Diced onion
1 cup sliced carrots
4-5 cups butternut squash
4 cups Chicken Broth or Vegetable stock
2 Cloves of Garlic minced
1/8 tsp Cayenne Pepper
Salt and ground black pepper to taste
Ground Nutmeg to taste
Optional: 3/4 cup of cream
Wash the outside of your butternut squash and poke holes with a knife into the flesh all over. Place the whole squash into a baking dish. Fill the bottom of the dish with an inch of water, and cover it with tinfoil. Bake at 350 degrees for 40-65 minutes until the skin starts to sag. When it done allow it to just sit and cool so that it's easier to handle.
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender. Add the minced garlic for the last couple of minutes.
Mix the carrots into the pot. Pour in vegetable stock, and season with salt, pepper, cayenne and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
Cut the squash in half and remove the seeds. Scoop the flesh away from the skin and then add the flesh to the pot.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.