Ingredients:
2 pounds butternut squash**
1 small onion
2 cloves garlic
1 teaspoon cinnamon
4 cups Hearty chicken stock or water
2 Tablespoons pure maple syrup
Pinch of nutmeg
Salt and Pepper as desired.
Directions:
Peel squash: Cut in half down the middle of the bulge; remove all seeds; cube squash into 1-inch chunks.
Add oil to a large pot and heat over medium. Slice onion and garlic; add to the large pot and add cinnamon.
Cook on medium heat for 5 minutes.
Add squash cubes and nutmeg to the pot and cover contents with water or chicken stock.
Bring pot to a boil on high, then cover and place on low heat for 25 minutes or until squash is very tender.
Spoon into a blender and puree until smooth.
Add Syrup, Nutmeg, Salt and Pepper to taste.
**If you have a little extra time, for a richer flavor roast the butternut squash.
Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.
Place wedges cut side up in a large glass baking dish. Rub olive or coconut oil over exposed flesh of the squash and season with salt and pepper. Roast for about 45 minutes or until soft when pricked with a fork. Allow to cool slightly and scoop out the flesh from the skin.
Makes 4 servings
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