Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.
Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned. Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.
Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency. Season with salt and pepper. Serve warm.
TRIED & TRUE FINDINGS:
HOW MANY DOES IT FEED: 4 servings
ANY CHANGES MADE: no onion, no celery, added minced garlic, cinnamon, and nutmeg.