1. Heat oil in a large saucepan on medium high heat. 2. Add carrots, onions, squash and apple and saute until softened, about three minutes. 3. Add allspice, cinnamon, thyme and chili flakes. 4. Stir in stock, bring to boil, reduce heat and simmer, uncovered, for about 30 minutes, or until vegetables are tender. 5. Puree soup in batches in a food processor or blender until smooth. 6. Return soup to pot. 7. Add cream and bring to simmer. 8. Taste for seasoning and add salt if needed. 9. Garnish with chives if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
