Gingered Butternut Squash Soup with Cinnamon

This velvety butternut squash soup is warm, comforting, and naturally sweet with a beautiful depth of flavor. Onion, garlic, celery, ginger, and shallots or leeks create a savory base, while cinnamon and nutmeg add cozy spice and aroma. Blended until silky smooth, it becomes a nourishing bowl rich in fiber, antioxidants, and soothing warmth. Perfect for fall and winter meals, this soup feels both comforting and elegant.  Serves 4

2 tbsp olive or avocado oil
1 onion, chopped
1 cup shallots or 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 medium butternut squash, peeled, seeded and cubed
5 cups vegetable or bone 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. Add squash.  Bring to a boil and then simmer for about 30 minutes until pumpkin is very soft. Cool slightly. Remove cinnamon sticks and blend with a hand blender or stand blender.