Butternut Squash Soup
Makes: 8 cups Serving size: 1 cup
1 medium butternut squash peeled, seeded, and diced into 1/2 inch chunks (I always buy it pre- sliced and cubed to save time!)
5 cups low sodium vegetable stock
1 yellow onion, diced
1 Tbsp. extra virgin olive oil
1 tsp. nutmeg
1/2 tsp. ceylon or saigon cinnamon
1 tsp. salt
1/2 tsp. pepper
1. In a large pot place extra virgin olive oil and diced onions. Cook on medium heat until translucent.
2. Add diced butternut squash, nutmeg, cinnamon, salt, pepper, and vegetable stock. Place heat on high and bring to a boil.
3. Once boiling, turn heat to medium/low and let simmer until butternut squash is soft and easy to mash.
4. Then either using an immersion blender or regular blender (Vitamix works great!), blend all the contents until smooth.