![\"DSC_0050\"](\"http:\/\/glittermommy.com\/wp-content\/uploads\/2014\/12\/DSC_0050.jpg\")
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Recipe serves 4 to 6 people<\/p>\n
Ingredients:<\/p>\n
1 medium\u00a0Butternut Squash<\/strong>, peeled, seeded and cubed (about 8 cups)<\/p>\n 3-4 medium\u00a0Onions<\/strong>. chopped (about 4 cups)<\/p>\n 3\u00a0Carrots<\/strong>, chopped (about 3 cups)<\/p>\n 2\u00a0Cinnamon Sticks\u00a0<\/strong><\/p>\n 900ml No salt added\u00a0Chicken Broth<\/strong><\/p>\n 1\/2 tsp\u00a0Cumin<\/strong><\/p>\n 1\/2 tsp\u00a0Curry Powder<\/strong><\/p>\n 1 tsp\u00a0Salt<\/strong><\/p>\n 1 tsp\u00a0Olive Oil<\/strong>\u00a0or\u00a0Butter<\/strong><\/p>\n Directions:<\/p>\n Figure 1<\/p><\/div>\n Put Olive Oil or Butter into a large pot, then add in onions, carrots and butternut squash to cook under high heat until all ingredients turn slightly brown. \u00a0Pour in just enough chicken broth to cover the vegetables and add the cinnamon sticks. (See figure 1 for reference)\u00a0 Bring everything to boil and reduce heat, cover pot, then simmer in medium heat for 15 to 20 minutes until all the vegetables are softened.<\/p>\n **Note: Don’t worry about cutting everything perfectly, just make sure they are around the same size so they are cooked at the same time because you will eventually blend them all. \u00a0So don’t waste time on chopping the ingredients perfectly.<\/p>\n <\/p>\n <\/p>\n Figure 2<\/p><\/div>\n <\/p>\n <\/p>\n Take out the cinnamon sticks and transfer the soup into blender and blend until smooth.\u00a0(See figure 2 for reference) \u00a0Return to pot and cook under low heat, mix in extra broth if desire. \u00a0Finally add in cumin, curry powder and salt to taste.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Here’s a couple pictures of my beautiful Princess A having the soup. \u00a0Good luck and I hope you and your family stay warm and cozy in this cold winter. \u00a0Don’t forget to comment below to share your recreation.<\/p>\n<\/a><\/a>