Pumpkin Cream Soup

Chop the 1 Onion finely.

In a large pot, cook the onion with a little butter and water over medium heat until soft and golden, about 5–7 min.

Wash the 3 Potatoes and 2 Carrots.

Peel the 1 medium Butternut Squash, potatoes, and carrots.

Cut the vegetables into medium-sized pieces.

Add the chopped vegetables to the pot with the onions.

Pour in the Chicken Broth to cover the vegetables.

If using bouillon cubes, add enough water to cover the vegetables along with the cubes.

Bring the soup to a boil, then reduce the heat to medium-low.

Add Salt, Pepper, Garlic Powder, Cayenne Pepper, Ginger Powder, Nutmeg, and ½ tsp Turmeric.

Cook for 20 min, or until the vegetables are tender.

Transfer the soup to a blender or use an immersion blender to puree until smooth and creamy.

Return the soup to the pot and heat through.

Ladle the soup into bowls and top with Cream Cheese or feta cheese.

Add jalapeno peppers for extra spice, if desired.