Cinnamon Butternut Squash Soup

By Kristin Richardson
Yield 1 serving

Ingredients:

• 1 butternut squash
• ½ cup filtered water
• 1 tablespoon extra virgin olive oil
• paprika
• cinnamon
• sea salt
• parchment paper

Method:

1. Peel butternut squash and remove seeds but do not throw them away! They are delicious roasted or on salads. Chop into cubes.
2. Add butternut squash to a baking sheet lined with parchment paper. Roast until squash is easily speared with a fork.
3. Add butternut squash to blender, Add ½ cup filtered water to blender. Blend until squash is smooth. Add more water to desired consistency.
4. Add extra virgin olive oil to blender. Follow with cinnamon and sea salt to taste.
5. Garnish with a sprinkle of paprika. Excellent served both hot and cool.