“2 tsp olive oil
1 cup chopped onions
1 tsp minced garlic
1 tbsp grated ginger
1/2 tsp ground cumin
6 cups peeled, cubed butternut squash
2 cups organic chicken broth
1 1/2 cups unsweetened organic carrot juice
1/4 cup unsweetened crushed pineapple
1 tsp orange zest
1/2 tsp salt
1/4 tsp ground pepper
Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 mins.
Stir in ginger and cumin, and cook for 30 more seconds. Add squash, and remaining ingredients. Mix well. Bring soup to a boil. Reduce heat to low,
cover and simmer for 15 to 20 minutes, or until squash is soft and tender.
Use a hand blender, or regular blender to puree until smooth. Serve hot with a sprinkle of cinnamon on top.”