Peel and dice butternut squash.Peel and dice carrot and onion. Mince garlic.To a soup pot, add 2 TBS olive oil. Heat oil and add chopped onion and garlic. Season with a bit of salt. Saute on med/low heat till onion is soft...about 5-7 minutes. Add diced carrot and squash.Saute for a minute or so. Add 1 cup chicken stock, making sure the vegetables are pretty much covered in liquid. Add chipotle pepper or chile flakes, thyme and nutmeg. Season with a bit more salt, if needed.Bring to a boil and reduce heat to low. Cover and simmer until squash is tender. This can be anywhere from 15 to 30 minutes. Since I live at a higher altitude, mine cooks faster. Place cooked squash and liquid in a blender(I used my VitaMix).Blend till smooth.Place the pureed mixture back into the pot. It is at this point that you can leave it the way it is...it is a bit thicker... or you can thin it out with some sort of liquid. You can definitely use heavy cream...it will be luxuriuous! Or you can opt to use a lower fat...like I did, by using half and half. There are other lower fat options: you could use milk or even add more chicken stock. You might need to adjust the amount of half and half by adding more or less ...depending on how thin or thick you want your soup to be.Pour the soup in espresso cups and garnish with thyme leaves,croutons, Parmesan cheese or just leave it plain.