Roasted Butternut Squash Soup

By Jaymers

Ingredients

• 19 oz butternut squash, cubed
• 4 carrots, chopped into 1 inch pieces
• 1 red onion, chopped
• 4 C low sodium chicken broth
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp half and half
• 1/8 tbsp nutmeg
• 1/8 tsp ginger
• cinnamon, a sprinkle
• cloves, a sprinkle
• pepper

Preparation

Step 1

1. Arrange butternut squash and carrots on a baking sheet and sprinkle with pepper.

2. Bake at 425 for 40 minutes.

3. When the veggies have about 5 minutes remaining, saute the garlic and onion in a 4 quart pot.

4. When the garlic and onion are fragrant add the chicken broth to the pot. Stir well and add the roasted veggies.

5. Bring to a boil, stir and simmer for 15 minutes.

6. Transfer the soup to a container for blending with an immersion blender, if needed. Blend completely.

7. Add half and half, nutmeg, ginger, cinnamon and cloves and blend.

8. Taste and add pepper if needed.