With a hint of nutmeg and cinnamon flavors, and just a touch of honey to add a slightly sweet flavor, this butternut squash soup is definitely healthy as well. Only a very small amount of butter was used to sauté the vegetables (which could be switched to olive oil), and I used gluten-free vegetable broth. No cream was used.
Peel the butternut squash. Cut the bulbous part in half, and scoop out the seeds (like you would a pumpkin).
Cut squash in 1 inch cubes, place in a large bowl and set aside.
In a large soup/pasta pot, over medium heat, melt butter. Add the onions, carrots, celery and garlic. Sauté for approximately 5 minutes, stirring constantly.
Add the broth and the squash. Turn heat up to a medium-high. Bring to a slight boil and cook until squash is tender (similar to a potato) - should take about 20 minutes. Be careful not to let it come to a full boil. You may need to turn heat down slightly, depending on your stove.
When ready, transfer the squash mixture to a food processor or blender. You will need to do this in portions. During one portion, add the nutmeg, cinnamon and honey. Pour the blended soup to a large bowl.
NOTE: Do not transfer all of the liquid. Leave about 1/4 of the liquid behind when blending. When finished, feel free to add additional liquid to the blended soup if needed, depending on its consistency. Discard what is not used.
Add salt and pepper to taste. Stir well, and serve.