Author Notes
This was one of the first soup recipes I tried when I created Seriously Soupy. I recently updated it for a soup party and it is still my favorite. Simple and delicious, this recipe (to me) is what fall is all about. —Seriously Soupy
Ingredients
-
1
butternut squash, cubed
-
1
yellow onion, minced
-
2-3 cakes
cloves of garlic, minced
-
1/4 cup
of olive oil
-
3 cups
of water
-
3
carrots, cut up
-
1/4 cup
of heavy cream
-
2 teaspoons
of nutmeg
-
2 teaspoons
of cinnamon
-
1 teaspoon
of cloves
-
salt and pepper, to taste
Directions
-
Pre-heat oven to 350 degrees. Cut squash open, lengthwise and scoop out the seeds. Coat squash in garlic, olive oil, salt and pepper. Let cook for 30 minutes or until soft. Boil water and cut up the onions and garlic. Cut up the carrots and add the cooked squash, along with the cinnamon, cloves, nutmeg and salt and pepper to the pot. Let cook for 20-30 minutes. Add the cream and blend.
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