I started by cooking down the squash, carrots, an onion, and a little ginger for zing. After a few minutes, I added chicken stock and let it all simmer.
Once everything was cooked, into the blender it went.
The blended vegetables went back into the pan for cream, a little nutmeg, and some pepper.
Here is the result. It was just rich enough to satisfy. All the flavor of the vegetables came through wonderfully.