Butternut Squash Soup

Light, sweet, delicious.

pat of butter
1 butternut squash, peeled and cubed
1/2 sweet yellow onion, diced
1/2 cup carrots, diced
vegetable stock, about 2 cups
dash of cumin
1 tsp sugar
3 cloves, crumbled
1/2 tsp. cinnamon
dash of salt
dash of cream


Drizzle squash with olive oil and roast squash at 350 for 35 minutes.
Meanwhile, saute onions in butter, until golden.
Boil stock, and add carrots, onion. When squash is cooked, add to pot, and soften.  Move to blender, and gently and  carefully blend/puree the squash, carrot and onion mixture with the stock.  Replace in pot, and add cloves, cinnamon, cumin, salt and sugar.  Simmer for 15 minutes.  Add cream at the end.