Soup On The Menu ... Butternut Squash

1 Butternut Squash, peeled, seeded, and cut in one inch cubes
2 Carrots, peeled and sliced one inch pieces
1 onion, peeled and chopped
Olive oil to coat veggies for roasting
8 cups Chicken stock
1/2 teaspoon nutmeg
Salt and fresh black pepper 

Set oven to 375*
In a baking tray roast veggies for 45 minutes
In a stock pot, add chicken stock, nutmeg, salt & pepper and veggies
Cook on medium fire for 20 minutes
Puree ingredients using an immerion blender
Adjust seasoning