I had extra squash leftover and need to get rid of zucchini so I threw that in there too. It turned out pretty good, but I think next time I'll add something to give it more flavor. Celery and carrots or roasted red peppers.
1 small butternut squash, peeled and cut into cubes
1 small zucchini cut into cubes
1 small onion, diced
4 cups chicken or vegetable stock
1 cup milk (or 1/2 of cream)
1/4 cup flour whisked with 1/4 cup water
1/4 teas. nutmeg
salt and pepper
Saute onions in olive oil until soft. Add stock and squash. Boil until squash is tender. Transfer to a blender or food processor with the liquid and blend until smooth. Put back into pot and add milk, flour mix, and spices. Bring back up to boil, whisking constantly until it thickens.