Butternut Squash Soup

INGREDIENTS

1 tbsp

butter

2 tbsp

olive oil

2 lb

butternut squash, (peeled, seeded, and cubed (about 1.5 to 2-inch cubes))

carrots, (sliced)

celery stalks, (sliced)

yellow onion, (sliced)

2 tbsp

chopped fresh parsley

1/2 tsp

dried rosemary

1 tsp

dried thyme

salt and fresh ground pepper, (to taste)

4 cloves

garlic, (minced)

4 cups

low sodium vegetable broth

1/4 cup

milk or half and half

1/8 tsp

ground nutmeg

chopped fresh chives, (for garnish (optional))

chopped fresh parsley, (for garnish (optional))

NOTES