1 tbsp. butter
1 butternut squash, peeled and cut into cubes
1 medium onion, peeled and chopped
2 carrots, chopped
½ tbsp. ginger, minced
¼ tsp. cinnamon
4 cups vegetable broth
2 medium apples, chopped
1 tsp. sea salt
Melt butter in a large pot. Sauté butternut squash, onion, carrots and ginger. Add cinnamon and cook for 10 – 12 minutes, stirring often. Add water if the pot becomes dry.
Add vegetable broth, apples and sea salt. Bring to a boil, reduce heat and simmer for 15 minutes.
Puree in a blender and serve.
Option: garnish with bacon pieces, raw pumpkin seeds and/or scallions.
