2 tbsp olive or avocado 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
Sauté onion in oil until soft. Add garlic, ginger, celery and leeks. Sauté for another several minutes. Bring to a boil and then simmer for about 30 minutes until squash is very soft. Cool slightly. Remove cinnamon sticks and blend with a hand blender or stand blender.
