butternut squash soup

1 T butter

1 butternut squash

1 small onion

2 cloves garlic

3 c. chicken or vegetable broth (More if you have a large squash)

1/4 tsp cinnamon

2 T honey or maple syrup

salt and pepper to taste

Melt butter in a pot. Dice onion and add to butter in pan. Saute for 5 minutes. Dice garlic and add to onion. Cook until garlic becomes fragrant. Peal squash with a vegetable peeler, then cut in half and scoop out seeds. Cube remaining squash. Add to onion and garlic and cover with chicken broth. Heat to boil then lower heat to a simmer. Cook for 25 minutes. Squash should be soft. With a slotted spoon add half of squash and onions in a blender. Add some broth and blend. Pour into a bowl and repeat with remaining squash and onions. Add remaining broth as needed until desired consistency is achieved. Stir in cinnamon and honey (or maple syrup). Add salt and pepper as desired.