Butternut Carrot Soup

READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
  • Add the garlic, and stir until fragrant, 1 minute or less.
  • Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
  • Remove soup from heat and allow to cool to just warm.
  • Puree the soup in a food processor or blender. Pour soup back into pan.
  • Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
  • Season with salt, pepper, and nutmeg. Serve hot.
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