In a large pot, melt the butter and add the butternut squash andn potatoes. Cookd for about 5 minutes, stirring continuously. Add broth and milk.

Bring to a boil. Reduce heat, cover and cook for about 25 to 30 minutes or until potatoes are tender.

Use an immersion blender or transfer to a food processor to puree the mixture. Season with salt, pepper, nutmeg and cayenne.

Ideas for garnish; try, chopped green onions, pumpkin seeds, dollop of sour cream

Serve hot.

Note: The butternut squash will add a rich orange color and slightly sweet flavor to this soup. If you like potato soup this is for you. Careful when you puree, hot soup splashes and can cause painful burns.