Cinnamon and Squash Soup

September 13, 2016

4 tbsp. butter

1 onion, peeled and diced

4 cups butternut squash, peeled and cubed

1 tsp. sea salt

3 inches, ginger peeled and chopped

1 tsp. organic 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 food processor or 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