15 oz can of organic pumpkin puree ( NOT pumpkin pie puree)
1 cup fat free half & half or heavy cream
1.5 tsp cinnamon
3 tbsp honey
½ tsp turmeric
½ tsp cardamom
½ tsp ginger powder
3 Tbsp brown sugar
½ tsp cumin powder
Blue Diamond Smokehouse Almonds for garnishing
Instructions
In a pot add oil. To it add butternut squash, onions and carrots. Add a pinch of salt and cook until half done. To it add water and rest of the ingredients except half & half. Cook until soft. Puree in high spreed blender until smooth. Transfer back to the pot and add half ?& half and heat it. Taste and adjust seasonings.
Garnish with Blue Diamond Smokehouse Almonds and enjoy!
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/spiced-butternut-squash-soup/