Ingredients
- 1 tablespoon olive oil
- ½ cup coarsely chopped onion
- 2 cloves garlic, chopped
- 1 cup carrot, diced (about 2 medium)
- 2 cups butternut squash , peeled and cubed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cinnamon
- 1 teaspoon brown sugar
- 2 cups chicken broth*
- ¼ cup heavy cream or half and half**
Instructions
- Peel the butternut squash, slice in half horizontally and remove the seeds. Dice into even-sized cubes.
- Peel and slice the carrots into even-sized pieces. Coarsely chop the onion and garlic.
- Heat the olive oil in a medium saucepan. Add the chopped onion, diced carrots, and cubed butternut squash. Season with salt, pepper, cinnamon and brown sugar and sauté for 3 minutes.
- Add the chopped garlic and sauté an additional minute.
- Pour the broth over the vegetables and bring to a boil.
- Boil until tender, about 10 minutes. You should be able to easily pierce the squash and the carrots with a fork.
- Transfer the contents to a blender and very carefully blend on the lowest setting until smooth. You may have to work in batches for the liquid to not spill over the top.
- Return the soup to the saucepan and stir in the heavy cream or half and half before serving.
Notes
*Beef broth or vegetable broth can also be used.
**Can substitute whole milk or any non-dairy milk you prefer.
Nutrition
Calories: 225kcal
