Yield: Makes 8


1 whole Butternut Squash, peeled and chopped
1 whole Onion, chopped
1 quart Chicken Stock (Free Range, Organic)
1 tsp Ground Cinnamon
1 tsp Salt
1/2 tsp Ground Nutmeg
2Tbsp Coconut Oil, Organic


Sauté chopped onion in coconut oil in a large pot.
Add in cinnamon, nutmeg, and salt.
Add chopped butternut squash to pot, and pour in broth.
Boil the butternut squash in the broth until tender.
Puree soup in a food processor or high-speed blender until smooth.
Garnish with a sprinkling of cinnamon and chopped walnuts

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