1/2 yellow onion
2 cloves garlic, minced ( 1 tsp garlic powder)
1 butternut squash
Pinch each sea salt + black pepper, plus more to taste
1/4 tsp ground all spice
2 cups (480 ml) vegetable broth
2 big carrots or 2 cups of small carrots
Heat a large pot over medium heat.
Once hot, add onions, butternut squash, vegetable broth and carrots. Add garlic and salt.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Add all the veggies to a blender ( I used my vitamax) covering the veggies with liquid from the pot and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding all spice salt, or garlic powder as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (I used green onions). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.