Fall Butternut Squash Cinnamon and Ginger Soup
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Ingredients
  • 3 cups of chopped butternut squash (this is rough estimate as I used what was left in the fridge. Costco and Trader Joes has them pre-chopped)
  • 1 tsp of saigon cinnamon (saigon cinnamon is strong tasting, so up amount if desired or using a different variety of cinnamon)
  • 3 slices of fresh ginger
  • 1 tbsp of coconut sugar
  • 2 cloves of garlic
  • 2 small red onions (I got these from a farmer's market, 1 red onion from a supermarket would be close in amount)
  • a sprinkle of chives
  • 2 cups of water (or bone both if paleo)
  • sea salt to taste
Instructions
  1. Let ingredients boil until soft, after ten minutes garlic should be read to add to pot.
  2. Use an immersion blender or vitamix to blend ingredients. Add sea salt to taste.
  3. Garnish with fresh chives
Recipe by Healing and Eating at https://www.healingandeating.com/2013/10/fall-butternut-squash-cinnamon-and.html