Butternut Carrot Soup

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups diced carrots
• 3 3 cups hubbard squash or 3 cups winter squash, skin and seeds removed
• 2 teaspoons fresh gingerroot, grated
• 7 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon freshly ground nutmeg

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

olive oil, onion, garlic, carrots, winter, fresh gingerroot, chicken broth, salt, white pepper, ground nutmeg

Taken from www.food.com/recipe/butternut-carrot-soup-257835 (may not work)