Creamy Squash Soup

1 cup chopped carrots
2 14oz cans of chicken stock
1 cup water
1/2 t pepper
1/2 t nutmeg
1/2 C sour cream
1 Butternut Squash

Place peeled squash and carrots in a large pot. Add chicken stock and water and bring to a boil over medium heat. Cover and simmer for about 10 min. or until the vegetables are soft. Cool. Add mixture to food processor and puree - small amounts at a time. Return to pot and add pepper and nutmeg. Reheat. Add sour cream and blend well. Serve.