Butternut Squash Soup

Ingredients

2 pounds peeled, in one-inch chunks, about 3 butternut squash

2 Tablespoons of olive oil

1 large onion, diced

1 teaspoon butter

3 large garlic cloves

Pinch sugar

1½ teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves, about 8 whole

1/8 teaspoon cayenne pepper

3 cups chicken broth

1 and½ cup of half and half or whole milk

Salt and pepper

Crumbled hazelnuts on top for garnish

Instructions

1. Roast butternut squash at 450 for 20 to 25 minutes (or you can sauté butternut squash and onion in a deep pan.)

2. Reduce heat and add sugar butter and garlic until caramel colour, about 10 minutes

3. Add cinnamon, ginger, cloves, cayenne pepper until fragrant, about 1 minute.

4. Add broth, bring to a simmer, over medium heat, then reduce to a low simmer for a few minutes.

5. Puree, immersion, or traditional blender.

6. Add milk and salt and pepper to taste.

Source: Mahala