Butternut Squash Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large butternut squash, peeled and cubed
• 1 carrot, chopped
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. 1Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until softened.
2. 2Stir in the garlic and cook for 30 seconds until fragrant.
3. 3Add the squash, carrot, vegetable broth, cinnamon, and nutmeg, and bring to a boil.
4. 4Reduce the heat and simmer for 20 to 25 minutes, until the squash is very tender when pierced with a fork.
5. 5Puree the soup with an immersion blender until completely smooth, or blend carefully in batches in a countertop blender.
6. 6Stir in the heavy cream and warm gently over low heat, then season with salt and pepper to taste before serving.

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