Butternut squash bisque

This is one of my favorite I got from a friend fall recipes, it is so creamy and delicious. Here is the recipe so you can make it too.

Ingredients

• 1tablespooncanola 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
  
• 1/2 cup heavy cream (optional)
  

First I bake the butternut squash at 350 for an about an hour. While that bakes I dice the onion and carrots and start working on the rest of the bisque.
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. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg. It is really great on a cool fall day along with some yummy bread.