Carrot Squash Soup

I got this yummy healthy recipe in high school from my friend Ciri. She's still the vegetarian!

Ingredients

1 pound carrots

1/2 pound butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1.5 cups light cream

1/4 teaspoon nutmeg

salt and pepper to taste

Process

Skin, seed and chop the squash

Chop the onion and celery

Slice 1/3 of the carrots into thin circles. Chop the rest.

Reserving the carrot circles, saute the chopped vegetables in oil until tender.

Place the sauteed vegetables and some stock in blender and puree.

Bring remaining stock to a boil.

Add carrot circles and simmer until tender, and then add vegetable puree.

Heat butter, add flour, and cook over slow heat about 4 to 5 minutes until smooth and light brown and then add to soup.

Add cream and nutmeg, salt and pepper.

Cook 15 to 20 minutes over slow heat and then adjust seasonings.