Creamy Butternut Squash Soup

Indulge in a velvety smooth butternut squash soup that's dairy-free and bursting with American flavors.

Steps

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the diced butternut squash, vegetable broth, cinnamon, salt, and pepper. Bring to a boil.
3. Reduce heat, cover, and simmer for 20-25 minutes until the squash is tender.
4. Using an immersion blender, blend the soup until smooth.
5. Adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

• 1 butternut squash, peeled and diced
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish