Creamy Squash Soup

Ingredients

• 6 Cups Diced Butternut Squash (1 Large)
• 1 Medium Onion
• 2 Cloves Garlic
• 2 Tablespoons Butter
• Smoked Chili Pepper (Chipotle Peppers Work Well)
• Salt And Pepper
• 1/2 Teaspoon Cinnamon
• 3 Cups Chicken Broth

Instructions

1. 1

   Cut the squash in half and remove the...: Cut the squash in half and remove the seeds.

2. 2

   Cook the squash by either roasting at 350...: Cook the squash by either roasting at 350 degrees F. in the oven until fork tender, or by microwaving it.

3. 3

   Let cool to room temperature.

4. 4

   Heat the chicken broth in a sauce pan...: Heat the chicken broth in a sauce pan and add the chili, and simmer on low until needed.

5. 5

   Cut the onion and garlic into small dice,...: Cut the onion and garlic into small dice, and saute in the butter until tender and soft.

6. 6

   Scoop out the pulp from the squash and...: Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic, and half of the chicken broth.

7. 7

   Puree until smooth, adding additional broth as needed....: Puree until smooth, adding additional broth as needed. (If you like your food a bit on the spicy side, you can cut the chili in half and add it as well into the food processor to be blended.)

8. 8

   Once you have a smooth mixture, return the...: Once you have a smooth mixture, return the squash to a saucepan and keep warm.

9. 9

   Season your soup with cinnamon, salt and pepper.

10. 10

    Some people prefer a little more cinnamon than...: Some people prefer a little more cinnamon than I have indicated, but I find it tastes too much like pumpkin pie if more is added.

11. 11

    Serve the soup warm, with your garnish of...: Serve the soup warm, with your garnish of choice.