2 cups squash, butternut
2 cups chicken broth, low sodium
1 cup milk, whole
½ teaspoon salt
1/8 teaspoon nutmeg
Peel and dice the squash to yield 2 cups.
Put into a soup pot with the broth and cook for 30 minutes.
Puree in a food processor or blender and return to the pot. Or use a blending stick.
Stir in the milk and heat to serving temperature (do not boil after adding milk).
Taste and season to taste.
Serve with a little grated nutmeg on top of each bowl.