During the colder months, it is important to stay grounded, nourished, and warm. I love soups in the winter, and usually root veggie soups incorporate dairy (cream, etc.) to thicken them up. Root vegetables also have the ability to help conquer sweet cravings. This delicious, meat and dairy free butternut squash soup is absolutely delicious and satisfying for the mind, body, and soul! 

1 3-lb. butternut squash, cubed
1 large onion, chopped
2 cloves garlic, chopped
1 Tbl. extra virgin coconut oil
1 tsp. cinnamon
Vegetable broth

Peel and cube the butternut squash; sauté chopped onion in coconut oil until soft and translucent (about 5 minutes); add chopped garlic and continue sautéing for another 2 minutes. Add 1 teaspoon cinnamon and stir into onion/garlic mixture; sauté about 1 minute. Add cubed squash and vegetable broth or water to cover squash. Bring to boil, lower heat to a simmer, cover pot and cook for 25-30 minutes until squash is tender. Use an immersion blender or regular blender to puree. You can add a little sea salt and maple syrup if desired.

xo,

Shayna