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Butternut Squash Soup

Butternut Squash Soup

2 tbsp olive oil
1 onion, chopped
1 cup leeks, chopped
2 stalks of celery, chopped
1 one inch piece of ginger, minced or 1 tsp of ginger powder
2 cloves of garlic, minced
1 small -medium butternut squash, peeled, seeded and cubed
1 medium sweet potato, cubed
5 cups of water or vegetable broth
2 cinnamon sticks or 2 tbsp of cinnamon powder
Dash of nutmeg
Salt and pepper to taste

Saute onion in olive oil until soft. Add garlic, ginger, celery and leeks. Saute for another several minutes. Bring to a boil and then simmer for about 40 minutes. Cool slightly. Remove cinnamon sticks and blend with a hand blender or food processor. 

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