by Seriously Soupy
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Seriously Soupy's Notes:
Expand1 butternut squash, cubed Ask a question about this ingredient
1 yellow onion, minced Ask a question about this ingredient
2-3 cakes cloves of garlic, minced Ask a question about this ingredient
1/4 cup of olive oil Ask a question about this ingredient
3 cups of water Ask a question about this ingredient
3 carrots, cut up Ask a question about this ingredient
1/4 cup of heavy cream Ask a question about this ingredient
2 teaspoons of nutmeg Ask a question about this ingredient
2 teaspoons of cinnamon Ask a question about this ingredient
1 teaspoon of cloves Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Pre-heat oven to 350 degrees. Cut squash open, lengthwise and scoop out the seeds. Coat squash in garlic, olive oil, salt and pepper. Let cook for 30 minutes or until soft. Boil water and cut up the onions and garlic. Cut up the carrots and add the cooked squash, along with the cinnamon, cloves, nutmeg and salt and pepper to the pot. Let cook for 20-30 minutes. Add the cream and blend.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
