8 servings

Ingredients:

1 tbsp vegan butter

1 onion, chopped

1-2 cloves of garlic, minced

900 ml cups of vegetable broth (or chicken)

6 cups of butternut squash, cubed

1/2 tsp ground cinnamon

1/8-1/4 ground pepper ( I prefer a 1/4 tsp of pepper but it is a bit spicy, use less for a plainer soup)

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1) In a large pot over medium-low heat, sauté the onions and garlic in 1 tbsp of vegan butter. Cook for about 5-7 minutes, until the onions are becoming translucent.

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2) Add broth to sautéed onions and bring to a boil, on medium-high heat.

 

3) Once the broth is boiling, add chopped squash, cinnamon, and pepper. 

Cook for 20-30 minutes on medium-low heat, until squash is tender. 

 

4) Pour soup into blender and blend until soup is smooth and creamy.

 

5) Ladle soup into a bowls and enjoy!!

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