Heat oil on medium-high heat in a large Dutch oven pot. Sauté onion, carrots, and celery, prepared as directed, in hot oil for about 10 minutes or until tender.
Add garlic and ginger and sauté for 1 minute. Add squash and broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.
Process the squash mixture in a blender or food processor in batches until smooth. Return the squash mixture to the Dutch oven. Stir in the milk, salt, pepper, and nutmeg. Cook over medium heat for 5 minutes or until thoroughly heated.
Notes:
Nutritional Highlights
Butternut squash is a power-packed veggie, rich in vitamin A, B6, folate, Mg, fiber, and riboflavin
Carrots are high in beta carotene, fiber, and vitamin K
