Butternut Squash Soup

Butternut squash is colorful and also rich in many important nutrients, including potassium, fiber and vitamin C. The jalapenos add a little kick! If you don’t want to buy pre-made vegetable stock at the store, try this stock recipe.

Yields:

• About 6 cups

Ingredients:

• Olive oil, to coat
• 1 cup sweet onion, medium diced (1 medium onion)
• 4 cloves garlic, peeled
• 4 cups butternut squash, peeled, seeds removed, medium diced
• 1 small - medium jalapeno, seeds removed, chopped
• Salt, to taste
• Pepper, to taste
• ¼ teaspoon cinnamon
• 4-6 cups water or stock

Instructions:

1. Coat the bottom of a medium sized pot over medium high heat with oil.
2. Add onions and garlic. Sauté until golden brown & translucent. Season with salt and pepper.
3. Add butternut squash and jalapeno to pot, sauté a few more minutes.
4. Add water or stock and cinnamon. Simmer for about 15 minutes. Season to taste with salt and pepper.
5. Blend until smooth. (if using a blender be sure soup has cooled)