In a Dutch oven or large saucepan, heat the olive oil and saut the sliced green onions for one minute.
Add the orange juice and one teaspoon orange zest.
Add the cubed butternut, acorn squash and the diced yellow squash and toss with the orange juice.
Pour in the broth and four cups of water along with the nutmeg.
Bring to a rolling boil, then reduce the heat to medium and cover and cook for 20 to 25 minutes or until the squash cubes are fork tender.
Pour into blender or food processor and puree. Return to Dutch oven and keep over low heat until ready to serve, or serve immediately after pureeing.
Season with salt and pepper to taste and let it cool slightly before serving.
Serve and warm up that tummy and soul!