Ingredients
1/4 cup unsalted butter
5 1/2 # butternut squash, peeled, seeded, cut into 3/4 inch cubes (about 10 cups)
3 cups chopped onions
3 medium carrots, sliced thinly
5 tsp. minced fresh thyme
7 cups (or more) low-salt chicken broth
1/3 cup fresh chives
1/4 tsp ground nutmeg
Preparation
Melt butter in large pot over med-high heat. Add squash, onions, carrots, and thyme. Saute until squash begins to soften and brown, about 10 minutes. Add broth; bring to boil. Reduce heat to medium, cover, and simmer until vegetables are very tender, about 30 min. Cool slightly; puree with stick blender. Stir in chives and nutmeg; season with salt and pepper.
Can be made 1 day ahead. Chill uncovered until cold then cover and keep chilled.
