Butternut Squash Cinnamon Soup

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So I decided to start up my blog again. My first few posts are going to be recipes that I have come up with using ingredients found around my kitchen. What is better than soup during winter…oh that’s right nothing. I had a butternut squash handy that I was planning on roasting, but decided to make a delicious butternut squash soup instead. I ran around my kitchen looking for spices and ingredients that would compliment each other, and the end result was AMAZING. Here is my own recipe for Butternut Squash soup:

Ingredients-
5 cups of cubed butternut squash (fresh)
6 cups of vegetable broth
1 onion diced
5 cloves of garlic chopped not minced
1 yellow bell pepper
2 tablespoons of oil
2 teaspoons of cinnamon
2 teaspoons fresh thyme chopped, stems removed
Pinch of salt and pepper

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Dice and chop the garlic, onion, and pepper.

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Cube a whole butternut squash, I was getting frustrated because they were not even.

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Sautee onion, garlic, and pepper in olive oil until the vegetables become translucent in color (around 5 minutes).

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Add cubed butternut squash and vegetable broth.

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Use fresh thyme for the best flavor.

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Add pepper, salt, thyme, and cinnamon.

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Bring to a boil, reduce heat, and let simmer for 30-40 minutes, stirring occasionally until squash becomes tender.

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Once squash is tender,remove from heat. Then take an immersion blender and puree the mixture until the soup is a nice consistency. IT WAS LIKE HEAVEN!

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Pour finished product into a dish and top with cinnamon 🙂

ENJOY!

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