Butternut Squash Cream Soup

1 onion, diced
3 cloves garlic, diced
1 lb. diced carrots
1-3 inches of fresh ginger (according to taste preference for ginger), grated
1 butternut squash
A small amount of olive oil
1/4 cup heavy cream
salt, pepper, and cinnamon to taste

Directions:

First bake your butternut squash. To prepare squash, cut squash in half, length-wise. Scoop out seeds. Lightly brush the inside of the squash with olive oil. Place squash on a cookie sheet with the inside facing down. Bake at 350 for 40 minutes. When it is finished, your squash will be tender. Scoop out the squash and discard the skin.

As your squash is cooking, prepare the rest of the ingredients.

In a large pot, cook onions and garlic on medium heat until onions are tender and translucent.

When your squash is finished baking, pour four cups of water into the pot. Add squash, carrots, and ginger. Continue to cook on medium heat for 45 minutes.

When finished, pour soup ingredients into a blender and puree.

Transfer to serving bowl. Add a few dashes of salt, pepper, and cinnamon to taste.

When you are ready to serve, drizzle 1/4 cup of heavy cream over the soup.