Ingredients

• 1 butternut squash
• 1/4 white onion, chopped
• 7 garlic cloves, chopped
• 2-4 TBS olive oil
• 3 TBS cinnamon
• mom’s salt
• 2 cans chicken broth

Procedure

1. Preheat oven to 400° F.
2. Slice the squash in half and place face down on a foil lined cookie sheet, bake for about 40 minutes.
3. Set aside to cool completely. Once cool, using a large cooking spoon, scrape the meat from the skin of the squash into a large bowl. Set aside.
4. In a large pot, saute onion and garlic in olive oil. Saute until onions are clear.
5. Add the squash into the pot. Stir. Season to taste with Mom’s salt. Add cinnamon. Stir.
6. Add chicken broth. Test for consistency of thickness you prefer.
7. Puree/blend with hand blender or the ninja (in batches) until smooth.

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