Butternut Squash Soup


6 cups vegetable broth

1 lg butternut squash, seeded and cubed

2-3 large carrots, chopped

1 small onion, chopped

1-2 cloves garlic, minced

2 TBSP olive oil

2 tsp sea salt

1.5 tsp cinnamon

1 tsp nutmeg

.5 tsp paprika

*chopped chives, red pepper, or parsley to garnish (optional)

heat oil in large pot and add garlic and onion, just until fragrant, add carrots and saute another few minutes until onion is translucent, add the rest of the ingredients (except garnish) and bring to a boil, reduce heat to simmer for 45 minutes.  When the squash is soft enough to smash with a fork you can blend in batched in a blender until creamy.  Pour into bowls and garnish, season w/ salt and pepper to taste. serves 6