Carrot and Butternut Squash Soup with Ginger

I made this soup for Tom and he loved it.  This is a great winter soup recipe!

Ingredients
1 small butternut squash

2 tablespoons of olive oil

1 onion, diced

1 pound carrots, peeled and diced

4 cloves of garlic

1 (2-inch) piece of fresh ginger, peeled and thinly sliced

4 cups chicken broth

Salt and pepper, to taste

1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350 degrees.
2. Cut butternut squash in half and scoop out the seeds.
3. Grease a baking sheet and place squash halves flesh side down.
4. Bake for 45 minutes, or until flesh is soft.
5. Allow the butternut squash to cool.
6. Scoop out the flesh using a spoon and set aside. 
7. Heat olive oil in soup pot over medium heat.
8. Add onion and garlic and cook until onion becomes translucent.
9. Add the water, then squash, carrots and ginger. 
10. Bring to a boil and cook for 20-30 minutes, until carrots and ginger are soft.
11. Turn heat off and let soup cool.
12. Once cooled, puree in a blender or food processor.  
13. Return soup to pot, season with salt, pepper, and cinnamon and heat through. 
14. Serve and Enjoy!