This Creamy Butternut Squash Soup is incredibly flavorful, with just the right amount of warm fall spices. Served with chunks of warm bread, it makes a comforting and delicious meal that your whole family is going to love.
Cut butternut squash in half, remove seeds, then chop into 1-inch cubes.
In a large pot, melt coconut oil and add brown sugar, and all of the spices. Stir to combine. Add squash cubes and chopped carrot and saute 5-8 minutes or until the squash becomes slightly tender and browned. Add in broth, and bring to a boil, then reduce heat and simmer covered for 15-20 minutes, or until squash and carrots are softened.
Working in batches, blend the mixture in a blender, or use an immersion blender. Add a bit more chicken broth if mixture is too thick to blend. Return to pot and stir in half and half.
Top with candied pecans, a dash of nutmeg and a swirl of half and half or heavy cream. Serve with crusty bread and a yummy green salad. Enjoy!