Butternut Squash Soup

Filling, creamy, and comforting.
Can be made vegetarian by using vegetable broth.

May be too rich for some.
Requires a bit of prep time.

Packed with vitamin A and potassium, which are important for heart health and immune function. Contains fiber for good digestion.

	1 butternut squash
	1 onion
	2 garlic cloves
	2 tbsp olive oil
	4 cups chicken or vegetable broth
	1 tsp ground cinnamon
	1/4 tsp ground nutmeg
	Salt and pepper to taste
	1/2 cup heavy cream

1.	Preheat oven to 375F.
2.	Cut the butternut squash in half and remove the seeds.
3.	Place the squash halves on a baking sheet and drizzle with olive oil. Season with salt and pepper.
4.	Roast the squash for 45-50 minutes or until tender.
5.	Meanwhile, dice the onion and mince the garlic. In a large pot, saute the onion and garlic in olive oil until softened.
6.	When the squash is done, let it cool for a few minutes, then scoop out the flesh and add it to the pot.
7.	Add the chicken or vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
8.	Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend.
9.	Stir in the heavy cream and continue to simmer for 5-10 minutes.
10.	Serve hot and enjoy!