Easy Carrot Butternut Squash Soup

I have a lot of low carb (I'm doing keto, so really low carb) recipes. Some of them you'll see and think, "That's not low carb!" I save them because they can be adapted to be low carb. Well, okay, and some of them just look plain amazing and I'd like to try it someday! I haven't posted any recipes of my own yet, so if you see any recipes that use first person pronouns, it's because I copied what the author written, so it's written from their POV. I've been using CMT since its early days and I think at some point, the dev changed it so that when you used the widget on a site, it includes a link to the site, which you'll find that at the top of the recipe. On some of my older saved recipes from before this change, you'll see that I credited the author and included links at the bottom of the page.

5 cups Butternut squash About one small butternut squash peeled, seeds removed, and cubed.

2 Carrots Medium sized carrots washed, ends removed, and cut into chunks.

½ Yellow onion sliced

2 cloves garlic fresh garlic cloves, peels removed.

3 cups broth low-sodium chicken broth

1 tablespoon olive oil extra virgin

¼ teaspoon salt I use sea salt

¼ teaspoon nutmeg ground nutmeg

⅛ teaspoon Allspice or ground cloves

⅛ teaspoon black pepper

3 sage leaves Cut into small pieces. Optional, for topping

Directions at carrotsandcookies.com

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