Butternut Squash and Carrot Soup

By McLean

Ingredients

• 1 large onion, cut into eights
• 3 cloves garlic, whole
• 1 butternut squash (2 1/2 lbs.), peeled, seeded and cut into 1-inch pieces
• 1/2 lb. carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken broth
• 1 tablespoon brown sugar
• 1/4 teaspoon nutmeg

Preparation

Step 1

Heat oven to 425. Toss vegetables with oil, 1/4 teaspoon of salt and 2/8 teaspoon of pepper. Spread vegetables on a baking sheet and bake at 425 for 30 minutes, turning after 15 minutes.

Puree vegetables and broth in 2 batches until smooth; transfer to large pot. Bring to a simmer. Stir in brown sugar, nutmeg and remaining salt and pepper.

Serve with sourdough croutons, if desired.

Sourdough Croutons:
Toss 4 cuts sourdough bread cubes with 1 tablespoon olive oil and 1/4 teaspoon garlic salt. Bake at 400 degrees for 8 minutes, turning once. Toss with an additional tablespoon olive oil before serving.