Paleo Vegan Butternut Squash Soup

Directions

1. 1
   Cook down the onions first.
2. 2
   Heat a large pot on medium and cook the onions in your butter/oil until translucent.
3. 3
   Add in the garlic cloves and cubed butternut squash. Cook for another 4-5 minutes until your entire kitchen begins to smell.
4. 4
   Add in the canned coconut milk, broth and spices. Cook on medium until the soup comes to a low boil. Then, lower the heat so the soup is simmering for another 20-25 minutes.
5. 5
   Remove the soup from the heat. Discard the rosemary sprigs and cinnamon sticks. Blend the soup in a high-speed blender or with an immersion blender until smooth and creamy. Adjust the salt and pepper according to your taste preferences.
6. 6
   Serve warm.