Butternut Squash Soup
1 medium onion
3 stalks of celery
1 butternut squash (can use pre-cut squash)
1 Tbsp olive oil
4-6 cups vegetable broth
2 cinnamon sticks
1 1/4 Tbsp fresh grated ginger
Salt, pepper and cinnamon to taste
1. Chop onion, carrots and celery. Cut the squash into cubes.
2. Heat the olive oil in a soup pot over medium heat. Add the onion, carrots and celery to the heated oil and allow to sauté for 7-8 minutes. Add the squash and continue to cook the vegetable for another 7-8 minutes.
3. Add the vegetable broth and cinnamon sticks. Bring the soup to a boil. Simmer for about 45 minutes.
4. Remove the cinnamon sticks. Add grated ginger. Season with salt, pepper and cinnamon. Puree the soup with the immersion blender.