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 vegetable stock until tender. Let cool.
Scoop the cooled vegetables and onions into a blender, diluting with the remaining vegetable stock, add nutmeg and pepper, and blend to desired consistency.
Serve with a dollop of plain yogurt or source cream and diced chives!