The mild sweetness in this soup comes naturally from the butternut squash and sautéed onions. Finished with a touch of nutmeg for a spicy mellowness, it's a perfect cook-weather soup.
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|1. Sauté onions and garlic in oil over medium heat. (Take care not to burn garlic).|
|2. Add broth, water, and squash. Heat to boiling and simmer for 30 minutes or until squash is soft.|
|3. Blend using a stick blender. Add boiling water if too thick. Stir in nutmeg.|