Butternut Squash Bisque

3-4 Tbsp butter
1 cup onion, diced
1 cup carrots, chopped
2 medium butternut squashes (about 8 cups)
6 cups chicken or vegetable broth
salt and pepper to taste
dash of nutmeg
3/4 cup half and half

Bake the squash and removed the seeds, pulp, and skin. Saute onion in butter until soft. Add carrots, broth, squash, and seasonings. Simmer until the carrots are soft then blend smooth with an immersion blender (or in batches in a blender). Add half and half and serve.

Of course you can prepare the squash raw and cook until soft with the carrots, but that's way too much work for me. This is slightly adapted from an allrecipes.com recipe and makes a nice, big pot of soup. I would have to use the word "rich" to describe the taste...so good with some french bread! Serves 8.