Butternut Squash Soup

Meal type Butternut Squash, Carrots, Cinnamon
, Nutmeg
Season Fall, Winter


  • 1 butternut squash, cubed
  • 1 red onion, diced
  • 2-3 cloves of garlic, minced
  • drizzle of olive oil (use your discretion) 
2-3 cups of water
  • 3 carrots, cut up
  • 1/4 cup of light heavy cream
  • 1 tablespoon of nutmeg
  • 1 tablespoon of cinnamon
  • 1 tablespoon cloves
  • salt and pepper, to taste


1 Pre-heat oven to 350 degrees and coat squash in garlic, olive oil, salt and pepper.
2 Let cook for 30 minutes or until soft. Boil water and cut up the onions and garlic.
3 Add the carrots and the cooked squash, along with the cinnamon, cloves, nutmeg and salt and pepper.
4 Let cook for 20 minutes. Add the cream and blend.