Squash and Carrot Soup

Name: Squash and Carrot Soup
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 2 pounds squash, such as butternut, acorn, or Hubbard, halved, seeded, and cut into large pieces; 4 large carrots, scrubbed and quartered; 1 onion, quartered; 1-1/2 cups chicken or vegetable broth, homemade or low-sodium canned; 1 teaspoon cinnamon, preferably Vietnamese, plus more to taste; 1/2 teaspoon turmeric; 1/4 teaspoon freshly grated nutmeg, plus more to taste; Freshly ground black pepper to taste

freshpressedoliveoil.com

This dish is easy to make yet tastes complex with layers of flavor and, even better, is also comforting on a cold day. I recommend roasting your vegetables—befo

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Ingredients

2 tablespoons extra virgin olive oil, plus more for drizzling
2 pounds squash, such as butternut, acorn, or Hubbard, halved, seeded, and cut into large pieces
4 large carrots, scrubbed and quartered
1 onion, quartered
1-1/2 cups chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon cinnamon, preferably Vietnamese, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon freshly grated nutmeg, plus more to taste
Freshly ground black pepper to taste