Katie Brown | Pureed Squash Soup

Ingredients

• 6 tablespoons butter
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 1 tablespoon chopped thyme
• 1 russet potato, peeled and cut into 1 inch cubes
• 2 14 1/2 -ounce cans low sodium chicken stock
• 2 12-ounce packages frozen winter squash, thawed
• 1 cup heavy cream
• 1/2 teaspoon nutmeg
• Salt