Butternut Squash and Lavender Soup – Blue Canyon Farm

Ingredients

• 3 lb butternut squash (peeled and cubed)
• 2 carrots - chopped
• 1 onion - chopped
• 2 cloves of garlic - peeled and pressed
• 4 ½ c chick or vegetable broth (more if you prefer a thinner soup)
• ¼ c Blue Canyon Lavender EVOO
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 Tb fresh ginger, minced or grated
• A pinch of Blue Canyon Farm Lavender Gourmet Pepper
• A pinch of Blue Canyon Farm Lavender Salt