Butternut Squash Soup

ingredients

2 tablespoons vegetable oil
2 pounds butternut squash, peeled and cut in to 1 inch pieces
4-5 shallots, finely sliced
2-3 carrots, peeled and sliced
4 cups vegetable or chicken stock
1/4 cup heavy cream
salt & pepper to taste
pinch, nutmeg, ground

directions

heat up an adequate soup pot over medium heat. add oil and slived shallots. saute over medium heat until shallots are translucent but not brown. add squash cubes and saute 3-4 more minutes. cover with stock and season with sale and pepper. bring to boil and slowly cook soup until solids are tender. puree the soup with an immerse mixer. alternatively transfer solids with slotted spoon in to a kitchen blender and add some soup, mix until smooth and return into the soup. season the soup with salt, pepper and nutmeg to your taste. finish by adding the cream or if too thick add some milk.