1 medium butternut squash
2 cups carrots, peeled & chopped
1 yellow onion, finely diced
2 tablespoons olive oil
1 tablespoon of fresh ginger, peeled and grated
2 cloves of garlic, crushed
4 cups low sodium chicken broth [use vegetable broth, if vegetarian]
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1/4 teaspoon ground pepper