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This soup is hearty, velvety, earthy, and absolutely delicious. It just gets better with time and freezes beautifully if you don’t eat it all up in a week, like I did. Did I mention it’s incredibly healthy? Well, it is, in case you were wondering.
1 medium sized butternut squash (about 3.5 pounds)
1 teaspoon grape seed oil
1/2 large yellow or white onion, chopped
6 cups vegetable broth
1 – 1 1/2 teaspoon salt (to taste)
2 teaspoons cinnamon
1 1/2 teaspoons cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
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1st Keep
 Whitney
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