Butternut Squash & Carrot Soup

Butternut Squash & Carrot Soup

1 large onion, cut in eights
3 cloves garlic, whole
1 butternut squash (2.5 lbs), peeled, seeded and cut into 1-inch pieces
1/2 pound of carrots, peeled, and cut into 1-inch pieces
2 Tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups reduced sodium chicken broth
1/4 teaspoon ground nutmeg

*Heat oven to 425. Toss vegetables with oil, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Spread vegetables on a lined baking sheet (aluminum foil for easy clean up) and bake for 30 to 45 minutes, turning the veggies at the half way mark.

*Puree vegetables and broth in 2 batches until smooth; transfer to a large pot. Bring to a simmer. Stir in nutmeg and remaining salt and pepper. Serve topped with croutons, if desired.