1 tbsp olive oil 1 small onion, diced 5 green onions, chopped 3-4 carrots, peeled and diced 2 stalks celery, diced 1 butternut squash, peeled and diced 32 oz broth 1 cup half and half 1/2 tsp garlic powder 1/2 tsp nutmeg
Heat oil in stock pot. Add onion, green onions, carrots, celery, and squash. Cook for 5 minutes. Add broth and spices, bring to a boil, and simmer for 30-40 minutes or until vegetables are tender. Place soup and half and half in blender and blend until smooth (may have to blend in several batches). Serve warm.
Goes quite well with Spinach, Beet and Feta salad found in the Farm Chicks cookbook.