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Butternut Maple Soup *

Butternut Maple Soup * Categories:
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    3 tablespoons  avocado oil or canola oil
    1/2 medium  yellow onion, diced
    1 medium  carrot, peeled and diced
    2 inch  fresh ginger, peeled and minced
    2 teaspoons  salt
    1 teaspoon  ground nutmeg
    1/4 teaspoon  freshly ground black pepper
    1/4 teaspoon  cayenne pepper
    1 medium  butternut squash, peeled, seeded, and cubed
    3 cups  vegetable broth
    1 to 2 tablespoons  balsamic vinegar
    1/2 cup  canned coconut milk
    3 tablespoons  pure maple syrup

Heat the oil in a stock pot or Dutch oven over medium heat. Add the onion and carrot and sauté for 3 to 4 minutes until the vegetables are soft. Stir in the ginger, salt, nutmeg, black pepper, and cayenne. Add the cubed butternut squash.
Add the broth bring it to a simmer, and cook for about 15 to 20 minutes, stirring occasionally, until the vegetables are very soft. Use an immersion blender to purée the soup until it is very smooth or use a blender to puree. Stir in the balsamic vinegar, coconut milk, and maple syrup. Taste and adjust the seasonings if necessary.
Store the soup in an airtight container in the refrigerator for up to five days.
Note: I cut the amount of maple syrup and used very little balsamic.

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