Butternut Squash And Carrot Soup

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 garlic cloves, sliced
• 1/4 teaspoon minced fresh gingerroot
• 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
• 1 pound fresh baby carrots
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 carton (32 ounces) chicken broth
• 1/2 cup half-and-half cream
• Sliced green onions, optional

1. In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker.
2. Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.
3. Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
4. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

canola oil, onion, garlic, fresh gingerroot, butternut squash, carrots, ground nutmeg, salt, chicken broth, cream, green onions

Taken from www.tasteofhome.com/recipes/butternut-squash-and-carrot-soup/ (may not work)