RX for Winter Hangover

It was FREEZING this morning. I'm sick of it. My remedy? A sunny winter squash soup. From DK's lovely SOUP, this is a recipe for 4 (a nice change from most recipes that make 8 servings) with so few ingredients and such simple instructions, having made it twice, I have memorized it:
1 lb butternut squash, seeded & chopped into 1-inch pieces (1/2 of one medium squash)
1 onion, chopped
1 garlic, smashed
Saute these in 1 1/2 tbsp butter in a large saucepan for 15 mins, with the cover on. Stir occasionally.
Add about 1/2 tsp of nutmeg and cook with the lid on for another 5 mins. Add 2 cups hot chicken stock and bring to a boil. When squash is tender, add 1/2 cup Half-and-half, simmer for one minute. Puree in blender and season with s/p.

This from an Internet search on the nutrients in butternut squash:
"Winter squash emerged from our food ranking system as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash emerged as a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid."

Take that, Old Man Winter!