Pumpkin Butternut-Squash Soup

• 2 tablespoons garlic
• 1 sweet potato or Russet Potato
• 1 carrot
• 1 pound butternut squash 2 packs
• 1 can pumpkin
• 1 leek bundle
• 1 shallot
• 1 tablespoon salt Pepper, Cinnamon, and Nutmeg
• 1 quart chicken broth
• 2 tablespoons butter
• heavy cream for garnishing at the end, optional
• 1 baguette or bag of croutons, optional

1. In a dutch oven or 4-quart pot, preheat to medium heat on stovetop.
2. Cut up all the things into pieces: carrot, sweet potato, butternut squash, garlic, shallot, and the white end of the leek.
3. Throw the shallots, leek, and garlic into the pot. Sautee with butter until they turn white and caramelized.
4. Throw in everything-the carrots, pumpkin from the can, potato, and butternut squash-all into the pot. Throw in the quart of broth, which should cover all of the vegetables in the pot.
5. Bring the whole thing to a boil. Once at a boil, bring to a low heat and simmer for 45 minutes. This is done so that the vegetables soften.
6. Add in cinnamon, nutmeg, salt, and pepper. Mix thoroughly.
7. If using a standalone blender, bring in batches of the soup into the blender and blend until a smooth consistency. If using a hand-blender, mix everything in place until a smooth consistency.
8. Serve with a hot baguette or croutons, and add some heavy cream to your guests' dishes.

garlic, sweet potato, carrot, butternut, pumpkin, bundle, shallot, salt pepper, chicken broth, butter, heavy cream, baguette

Taken from www.yummly.com/recipe/Pumpkin-Butternut-Squash-Soup-1364640 (may not work)