In a large pot, melt the butter over medium heat, add the onion, celery, and squash, and sauté them for 10 minutes.
Add the flour and nutmeg to the vegetable mixture and cook over medium heat for 5 minutes, stirring often.
Stir in the Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate and water and bring the mixture to a boil. Reduce the heat and simmer on low for 5 minutes. Stir in the half & half.
Purée the soup in a blender, working in batches. Return the soup to the pot over very low heat and gradually add the cheese, whisking until the cheese is completely melted (don’t let the soup come to a simmer). Season to taste with salt and pepper and serve in warm bowls.