1. In a large pot, melt butter over medium heat, add onion, celery and squash, and saute for 10 minutes.
2. Add flour and nutmeg to the vegetable mixture to form a roux and cook over medium heat for 5 minutes, stirring often.
3. Add More Than Gourmet Ready to Use Chicken Stock and bring the mixture to a boil, then reduce heat and simmer on low for 5 minutes. Stir in the half & half.
4. Puree the soup in a blender or food processor, working in batches. Return the soup to the pot over low heat and gradually add cheese, whisking until cheese is completely melted. Season the soup to taste with salt and pepper and serve in warm bowls.