Squash Soup

2 medium-sized butternut squash, peeled and cut into large chunks
2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock

Place all ingredients in a medium stockpot.  Bring to a boil, then reduce heat and simmer until vegetables are soft.  Allow to cool and purée with an immersion blender.  Serve warm.