Butternut Squash & Carrot Soup

By courtneyepowell

Ingredients

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

Preparation

Step 1

1. Heat oven to 425 degrees. Toss vegetables with oil, 1/4 tsp of the salt and 1/8 tsp of the pepper. Spread vegetables on a baking sheet and bake at 425 degrees for 30 minutes, turning after 15 minutes.
2. Puree vegetables and broth in 2 batches until smooth; transfer to large pot. Bring to a simmer. Stir in brown sugar, nutmeg and remaining 1/4 tsp salt and 1/8 tsp pepper. Serve with Sourdough Croutons, if desired.