Carrot and Ginger Soup

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INGREDIENTS
½ medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots—peeled and diced
3 cloves garlic, crushed or to taste
1 (2-inch) piece fresh ginger, peeled and thinly sliced
4 cups water
Salt and pepper to taste
1 pinch ground cinnamon
¼ cup heavy cream (optional)
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