Butternut Squash Soup

• 14 ounces, fluid Chicken Broth
• 1 whole Onion, Chopped
• 2 whole Carrots, Sliced
• 1/2 teaspoons Baking Soda
• 1/3 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/8 teaspoons Pepper
• 1 can (15 Oz. Size) Butternut Squash Puree
• 2 cups Half-and-half
• Dark Brown Sugar, To Serve

1. Add chicken or vegetable broth to pot. Add onion, carrots, baking soda, salt, cinnamon and pepper. Simmer uncover for 10 to 15 minutes or until veggies are soft.
2. Add butternut squash and half-and-half. Stir well and simmer at least 10 minutes until well blended.
3. Sprinkle with dark brown sugar and serve.
4. Note: If you find your soup is too soupy, you can add a can (15 oz. size) of sweet potato puree at the end and cook long enough until well blended.

chicken broth, onion, carrots, baking soda, salt, cinnamon, pepper, puree, brown sugar

Taken from tastykitchen.com/recipes/soups/butternut-squash-soup-9/ (may not work)