Homemade Butternut Squash Soup - cooking recipe

Ingredients

1 (15 ounce) can butternut squash (probably about 2 lbs raw)
14 ounces vegetable broth (or chicken)
1 medium onion
2 carrots, diced
1/2 teaspoon baking soda
1/3 teaspoon salt (or less)
1 teaspoon cinnamon (optional)
1/8 teaspoon ground black pepper
2 cups half-and-half

Preparation

In a large pot, add broth, onion, carrots, baking soda, salt, cinnamon (if using), and pepper. Some nutmeg might be good here as well.
Simmer uncovered for ten to fifteen minutes until vegetables are soft.
(Optional: Put vegetables and broth into a food processor or blender and blend until smooth. Return to Pot).
Add butternut squash and half and half.
Simmer uncovered for ten minutes and serve.