Classic Butternut Squash Soup

• 2 pounds butternut squash, cubed

• 2 onions, chopped

• 1 tablespoon butter

• 4 cups vegetable broth

• 1/2 cup heavy cream

• salt and pepper to taste

• 1 dash ground nutmeg, ground cloves, & ground cinnamon

Directions

1. Wash & peel squash and onions.
2. Puree squash, onions and broth in a food processor or blender.
3. In a large saucepan combine the mixture with the butter and cook for 20 to 25 minutes.
4. Add cream, salt and pepper, and simmer for another 3 to 4 minutes.
5. Flavor with nutmeg, cloves and cinnamon to taste.

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