4 Tbsp. Butter
2 cup diced Carrots
1 cup Diced Celery
2 medium-large Yellow Onion
12 cups Peeled and Cubed Butternut Squash
12 cups Chicken Broth
1 tsp. Turmeric
2 tsp. Salt
1 tsp. Dried Ginger
1/2 tsp. Dried Ground Cloves
2 tsp. Dried Ground Cinnamon
16 oz. homemade raw Cream Cheese
Heat butter in large soup pot. Add carrots, celery and onion; cook and stir over medium heat, about 5 minutes.
Add squash, broth and salt. Reduce heat; simmer until squash is tender (30 minutes). Add spices and use an immersion blender to puree soup in pot.
Remove from burner and fold in cream cheese.
Can garnish with a dash of cinnamon.