As an Aussie, I hate the cold but I love soup so autumn is the perfect time to make a big bowl of thick and warming soup.
Butternut pumpkin soup was ubiquitous when I was growing up. It was on pub menus. Mum made it. I think it is my favourite soup and could not be easier to make. I freeze it in portion sized servings in zip lock bags.
You can serve it as a starter if you like but I tend to eat it as a main meal with crusty bread or focaccia.
If you want to make a completely vegetarian version, use vegetable stock. I use chicken stock because I think it adds a bit more flavour but it is entirely up to you. How much stock you use depends upon how thick you want your soup to be. I like think soup so use enough stock to cover the veggies in the pan but it is your choice.
As a guide, try and have about the same amount of potatoes as squash so feel free to tweak the ingredients as needed.
If you don’t like nutmeg, gently fry a couple of sage leaves in butter until crisp and crumble them over the soup.