Preheat your oven to 375 degrees. Lay the carrots, squash and onion on a baking sheet covered with parchment paper.
Roast with olive oil, coconut sugar and 1 cup of the vegetable stock until tender. Let cool.
Scoop the cooled vegetables and onions into a blender, diluting with remaining vegetable stock to desired consistency. Add in nutmeg and pepper.
Serve with a dollop of plain yogurt or source cream and diced chives!