Butternut Squash Soup » Jessie Monds

Ingredients

• 2 1/2 - 3 lbs butternut squash, peeled seeded and cubed into large chunks
• 4 carrots, peeled and cut into large chunks
• 1 head garlic, top of clove cut off with a sharp knife
• A few tablespoons olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 1/4 teaspoon nutmeg
• 1 yellow onion, roughly chopped
• 4 cups chicken broth
• 2-3 cups water
• 2-3 tablespoons real maple syrup
• juice from 1/2 or 1 whole orange