Butternut Squash Soup

Butternut Squash Soup

• 1 clove of garlic, chopped
• 1 tbsp olive oil
• 2 cups of cubed butternut squash
• 2 1/3 cups of chicken stock, or vegetable stock
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon ground kosher salt
• 1/2 teaspoon fresh ground black pepper

In a small pot, heat olive oil and garlic until garlic is starting to brown. Add butternut squash and spices and stir, let the squash brown a little before adding the chicken stock. Add chicken stock. Bring to a boil. Let boil for about ten minutes, or until squash is easily pierced by a fork. Using an immersion blender (or a regular blender), puree until it has formed a smooth texture. 

Garnish with bleu cheese crumbles and candied walnuts.