Homemade Butternut Squash Soup

• (15 ounce) can butternut squash (probably about 2 lbs raw)↗1
• ounces vegetable broth (or chicken)↗14 ounces
• medium onion↗1
• carrots, diced↗2
• teaspoon baking soda↗1⁄2 teaspoon
• teaspoon salt (or less)↗1⁄3 teaspoon

  (or less)

• teaspoon cinnamon (optional)↗1 teaspoon

  (optional)

• teaspoon ground black pepper↗1⁄8 teaspoon
• cups half-and-half↗2 cups

Step-by-step instructions

1. 1

   In a large pot, add broth, onion, carrots, baking soda, salt, cinnamon (if using), and pepper. Some nutmeg might be good here as well.

2. 2

   Simmer uncovered for ten to fifteen minutes until vegetables are soft.

3. 3

   (Optional: Put vegetables and broth into a food processor or blender and blend until smooth. Return to Pot).

4. 4

   Add butternut squash and half and half.

5. 5

   Simmer uncovered for ten minutes and serve.