Butternut Squash Soup

Directions

1. 1
   Bring 1/3 cup of broth to simmer over med-high heat, add onions, and turn heat down to med-low.
2. 2
   Simmer onions, stirring often, until they become soft& translucent.
3. 3
   Stir in the cloves, ginger, cinnamon& nutmeg, and add the rest of the broth along with the squash.
4. 4
   Turn the heat back up to med-high until the soup begins to boil.
5. 5
   Cover the pot,& turn heat back down to med-low, and simmer until the squash is tender.
6. 6
   Take the cloves out,& using either an immersion blender or a food processor, puree the soup& return to pot.
7. 7
   In a small bowl, mix 1/3 cup of the milk with the arrowroot, and add to the soup along with the rest of the milk.
8. 8
   Turn the heat to medium, and stir until the soup begins to thicken.
9. 9
   Add the maple syrup, and mix well.