1 Tbsp Olive Oil
2 Large Leeks, Trimmed, green and white parts chopped
1/8 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
1/2 lb Butternut squash, peeled and cubed (about 4 cups)
2 Large Carrots, grated
3 Cups Chicken Broth

Directions
1. Coat large stockpot with cooking spry, and add oil. Heat over medium-high heat. Add leeks and sauté until translucent and soft. About 6-7 minutes. Add cinnamon and nutmeg and cook 1 minute longer. Add squash, carrots and broth, bring to a boil.

2. Reduce to a simmer and cook for 20 to 25 minute. Puree soup in food processor or blender. Season with salt and black pepper to taste.