Butternut Squash and Carrot Soup Recipe: How to Make It

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 garlic cloves, sliced
• 1/4 teaspoon minced fresh gingerroot
• 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
• 1 pound fresh baby carrots
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 carton (32 ounces) chicken broth
• 1/2 cup half-and-half cream
• Sliced green onions, optional