Fall Butternut Squash Cinnamon and Ginger Soup
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
- 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
- Let ingredients boil until soft, after ten minutes garlic should be read to add to pot.
- Use an immersion blender or vitamix to blend ingredients. Add sea salt to taste.
- Garnish with fresh chives
Recipe by Healing and Eating at https://www.healingandeating.com/2013/10/fall-butternut-squash-cinnamon-and.html
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