Butternut Squash Bisque

This is one of my favorites in the fall. I revised this from a recipe on Allrecipes.com.

1 T oil or butter
1/2 cup onion, diced
3/4 cup carrots, diced
4 cups butternut squash, peeled and cubed
3 cups of vegetable or chicken stock or broth
salt
pepper
ground nutmeg
1/2 cup cream

Saute the onions in the oil over medium heat until tender. Add carrots, squash and stock. Season to taste with the salt, pepper, and nutmeg. Bring to a boil, and simmer until all the veggies are tender (the carrots take a little longer than the squash). Using a food processor, or blender puree the soup until it is smooth. (I like to use an immersion blender). Return to the pot and add the cream. Heat through, without boiling it. Serve with a dash of nutmeg.