Autumn Soup

Ingredients

• 2 tsps cinnamon
• 1 tsp minced garlic
• 1 tbsp cream (half & half)
• 1 tsp olive oil
• 2 medium carrots
• 4 cups vegetable broth
• 1/2 medium yellow onion
• 4 tbsps chopped shallots
• 1/2 cup apple cider
• 120 g pumpkin puree
• 2 lbs butternut winter squash (frozen)

Directions

1. In a large pot over medium heat, add oil, carrots, shallots, and onions. Cook until translucent for about 5-7 minutes.
2. Add garlic and cinnamon. Cook until fragrant.
3. Add broth, apple cider, squash and pumpkin puree. Season as desired.
4. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
5. Remove from heat and let cool slightly. Puree using an immersion blender. Return to heat and add cream. Simmer for 3-5 minutes.