Scrumptious Squash Soup

1 Squash (3-3.5 lbs) - Peeled, Cubed

1 Onion

2 Cloves Garlic

3 Tbsp Earth Balance - you could leave this out and substitute water

1 tsp Cinnamon

3-4 C Vegetable Stock/Broth - I use veg bullion cubes

2 Tbsp Maple Syrup

Salt

Pepper



Cut squash in half width wise, right where it bulges, then cut those halves again lenth wise. Scoop out the seeds. Cube the squash and set aside. Cut onion in half then cut into chunks. Peel Garlic and cut into quarters. Melt Earth Balance in a large pot medium heat. Cook chopped onions for about 5 minutes, then add garlic and cinnamon until you can smell garlic (about 3 seconds). Add squash and add enough stock to cover squash. Turn heat on high until it boils. Turn heat down to low and let veggies cook gently for about 20 minutes. Veggies should be very tender. Remove from heat and ladle veggies into blender. Do this until all veggies are blended. Add stock to get the consistency you want for your soup. Add maple syrup. Salt and Pepper to taste.

CREDIT GOES TO: Kristin