Butternut Squash Soup | Blue Flame Kitchen

Ingredients

• 1 cup chopped onion
• 2/3 cup sliced carrot
• 2 tbsp salted butter
• 6 cups cubed peeled butternut squash
• 1 1/2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp thyme, crumbled
• Dash freshly ground nutmeg
• 2 tbsp dry sherry
• 1 cup light cream (10%)
• Freshly ground nutmeg*