Measurements

• 1 medium butternut squash
• 1 large onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 2 medium carrots
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/2 cup cream

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions, garlic, and ginger; sauté until onions are translucent.
• Add carrots and butternut squash; cook for 5 minutes, stirring occasionally.
• Pour in vegetable broth; bring to a boil.
• Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
• Remove from heat; let cool slightly.
• Use an immersion blender to puree the soup until smooth.
• Stir in cream, salt, pepper, nutmeg, and cinnamon.
• Reheat gently over low heat; do not boil.
• Serve hot, garnished with a sprinkle of nutmeg if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.