Ingredients
- 1-2 Tbsp olive oil
- 2 diced onions
- 4-5 medium or large carrots sliced
- 4 cups chicken broth
- 1 tsp baking soda
- 2 tsp cinnamon
- pepper to taste
- 2 cans (15 oz x2) butternut squash puree
- 4 cups (32 fl oz or about 950 ml) half & half (or a mix of milk and cream)
Instructions
- In a large pot, heat up olive oil and add onions, carrots, chicken broth, baking soda, cinnamon and pepper. Simmer for about 10-15 mins.
- With a Hand Blender, carefully blend on lowest speed to make smooth.
- Add butternut squash puree and half & half. Simmer for 10 mins.
