INGREDIENTS
1 1/2
lbs. butternut squash
1 can
pumpkin puree
4 cups
chicken or vegetable broth
1/2 cup
chopped onion
2
garlic cloves, minced
2
tablespoons extra virgin olive oil (plus extra for roasting)
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
ground cloves
1/2 tsp
cayenne (add more for more heat if you prefer)
salt and pepper