• Diabetic Friendly
• Gluten Free
• Kid Friendly
• Soup
• Vegan
• Vegetarian

-2 cups of organic vegetable stock
-2 cups of water
-1 Butternut squash (26 OZ)
-1 Red onion
-2 cloves of garlic
-1 tablespoon or organic grade B Maple syrup
-1/2 tsp nutmeg
-1/2 tsp cinnamon
-ground black pepper and sea salt (to taste)

Chop the squash into cubes. Chop the onions and cut the garlic cloves into halves. Boil the water and stock and then add the butternut squash, onion and garlic. Reduce the heat
slightly and cook for 15 minutes or until the squash is smooth.

Drain the vegetables in a colander and reserve the liquid. Puree the butternut squash mixture until smooth in a blender together with the maple syrup, cinnamon and nutmeg.

Return the butternut squash puree to the pan and stir in enough reserved liquid to reach the preferred consistency. Season to taste with black pepper and sea salt.

Serve with fresh rye bread.