Cinnamon and Squash Soup

September 13, 2016

INGREDIENTS:

4 tbsp. butter

1 onion, peeled and diced

4 cups butternut squash, peeled and cubed

1 tsp. salt

3 inches, ginger peeled and chopped

1 tsp. ground nutmeg

1 & 1/2 tsp. ground cinnamon

5 cups chicken broth

In a pot on medium high heat, saute onion and squash in butter for 3-4 minutes.

Add salt, ginger, nutmeg and cinnamon.

Add stock and bring to a boil.

Cover and reduce heat to simmer for 15 minutes.

Put all ingredients into a blender and puree.

Add soup back to the pot and season with more salt if needed.

Let simmer on low for approximately an hour to get full flavor.

Enjoy!