Butternut Squash Soup

Ingredients:

• 1 tbs avocado oil

• 1 medium onion, chopped

• 1 lb butternut squash, peeled, seeded and chopped

• 3 cloves garlic

• 1/2 cup almond meal

• 32 oz chicken broth (I use chicken better than bouillon + water)

• 1 tsp cinnamon

• 1/3 tsp ground cloves

• 1/3 tsp ground nutmeg

Instructions:

1. In a soup pot, sauté onion, squash, parsnips and garlic for 5 min (don't burn the garlic).

2. Add almond meal and chicken broth (I usually add the water then stir in the better-than-bouillon).

3. Bring to a boil, then turn to low and simmer for 45 minutes.

4. In batches, purée squash mixture in blender or food processor and return to pot (or use an immersion blender).

5. Stir in cinnamon, cloves and nutmeg.