Butternut Squash Soup

INGREDIENTS
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
cayenne pepper
nutmeg

DIRECTIONS
Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash** 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add desired seasoning. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Serve with a dollop of sour cream and parsley for color. The sour cream makes all the difference!

**instead of peeling the squash while it was raw, I cooked the squash by cutting it in half, placing it in 1/2 inch of water in a baking dish and placed it in a 350 degree oven for half an hour. This way the skin peels off easily. Then add it when the other veggies are tender.