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Butternut Maple Soup *
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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|
|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.