Homemade & Healthy Butternut Squash Soup

In a large pot, melt butter and oil on low heat. Add onions and cook until tender, about 5 minutes. Once onions are cooked, add carrots, squash, and broth. Cover pot. Bring to a boil and cook until vegetables are tender, about 30 minutes.

Remove from heat and puree the mixture using an immersion blender (or you can puree in small batches in a standard blender). Return the pureed mixture to low heat and stir in milk, half-and-half, brown sugar, nutmeg, cinnamon, and salt and pepper to taste. Cook until mixture is hot, but do not bring to a boil.