1 Butternut Squash, peeled, seeded, and cubed
1 medium vidalia onion, diced
2 tbsp extra virgin olive oil
1 inch piece of fresh ginger, minced
1 clove garlic, minced
Fresh Filtered Water
1 tbsp nutmeg
1/2 tsp cinnamon
Add butternut squash to a large pot. Just cover butternut with water and bring to a boil.
In a small pan, add olive oil, onion, garlic and ginger, and saute until soft. Add to the pot.
Boil for about 30 minutes, or until butternut squash is soft. Add mixture to blender or use an immersion blender to blend soup until smooth.
Add nutmeg and cinnamon. Serve and enjoy!
*To make it creamier, add 1 cup milk (I used plain almond milk) and then fill the rest of the way up with water