butternut squash & carrot soup with cinnamon

I wanted to make a healthy veggie filled soup that my 1 year old would actually eat so I whipped this up today.  I decided to use cinnamon ‘cus my kiddo likes to chomp on cinnamon sticks and it actually turned out great.  Might seem a bit weird at first to have a cinnamon-y soup but the cinnamon is not overpowering and goes really well with the squash and carrots.

1 medium-sized butternut squash  /  4 carrots  /  1 medium yellow onion  /  3 – 4 cups vegetable stock  /  2 – 3 cinnamon sticks  /  2 garlic cloves  /  avocado oil  /  black pepper to taste


First, peel the butternut squash and chop up into roughly 1 inch chunks.  Chop up the carrots, onion and garlic.  You can be pretty lazy about all this prep since everything’s going to be pureed after.  In a large pot over medium heat, pour in a couple glugs of oil and then add the onion and cinnamon sticks.  Turns out, cinnamon sticks and onion cooking together smells amazing.  When the onions are turning translucent, toss in the squash, carrots and garlic and let it cook a bit for a few minutes.


Next, add enough stock to cover everything.  Throw a cover on the pot and turn the heat down to low-medium and just leave it to simmer away for 35 to 40 minutes.


Take off the heat and remove the cinnamon sticks.  Add black pepper to taste and some salt if necessary.  If you used regular store-bought vegetable stock, you probably won’t need any additional salt.  Using an immersion blender (or if you don’t have one, you can pour the soup into a regular blender), blitz until smooth and that’s it!



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