Butternut squash soup rescue!

[PlasticCoat]

I've just made some butternut squash soup from the epicurious recipe. However it has an overwhelming taste of nutmeg (didn't think I was heavy handed with it but still!!) What can I add to detract from the nutmeg? Garlic? Ginger? Chilli? So far it's just squash, chicken stock, milk, nutmeg and seasoning
It reminds me too much of rice pudding, lol

Do you have time to slowly cook an onion with garlic ginger and chilli in a little oil? When nice and soft, add to the soup and blend - that might help change the flavours. I am not sure that adding raw garlic or chilli would be great for it. Also with butternut squash, rosemary or sage is good if you have it, as is ground cumin and coriander.

Do any of these seem doable?

Thanks MissPB I will try the onion, garlic, ginger and chilli you suggested. Do you think chilli flakes and ground ginger are ok or would you use fresh spices?

I found a stub of fresh (well sort of fresh!) ginger in the bottom of the fridge & used chilli flakes. The soup is lovely & zingy now. Thanks!

Some lemon juice and grated zest as well.