HERBED BUTTERNUT SQUASH SOUP
Steps:
- Melt butter in large pot over med-high heat. Add squash, carrots, onions, and thyme. Saute until squash begins to soften and brown, about 10 minutes. Add 7 cups broth; bring to a boil. Reduce heat to medium, cover, and simmer until vegetables are very tender, about 30 minutes. cool slightly. Puree in pot with immersion blender until smooth. Stir in 1/3 cup chives and nutmeg. Season with salt and pepper.
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