Carrot and Butternut Squash Soup - Talley Farms Box

Ingredients

• Soups
• 1 bunch carrots
• 1 tsp paprika
• 1 medium butternut squash
• 4 ½ tsp minced garlic
• 2-3 cups chicken stock-heated
• 3 garlic cloves
• 1 cup cream
• 1 ½ tsp onion powder
• 1 tsp turmeric
• Salt and pepper to taste
• Peel and cube carrots and butternut squash. Season with turmeric, paprika, salt and pepper. Add garlic cloves. Roast at 350 degrees F for 45 minutes or until tender.
• Butternut Squash , Carrots
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