This creamy, fragrant butternut squash\u00a0soup is the perfect fall meal!<\/p>\n

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Peel, clean, and chop your butternut squash into 1 inch cubes.<\/p>\n

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Toss with olive oil and cinnamon, and then place in a dutch oven or baking dish. Lightly season with salt and pepper.<\/p>\n

Bake for 25 minutes at 400\u02daF, or until\u00a0lightly caramelized – this will add extra flavor!<\/p>\n

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While the butternut squash is baking, chop the onions and carrots into small pieces.<\/p>\n

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If you are using a baking dish, transfer contents to large pot. Add the diced onion, carrots, and broth\u00a0to your dutch oven or pot. \u00a0Bring the contents to a boil and then reduce to a simmer for 15 minutes.<\/p>\n

* To make this dish vegetarian, just substitute vegetable broth instead of chicken broth. It will still taste amazing!<\/p>\n

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Using an emersion blender, puree the contents until smooth. Stir in the half-and-half and ground nutmeg.<\/p>\n

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Ladle the soup into your favorite soup bowl,\u00a0serve with croutons and enjoy!<\/p>\n

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