Butternut Squash Soup

Melt butter in large saucepan over medium heat. Add onion to melted butter and cook until clear, about 2 minutes. Add garlic and cinnamon to butter mixture and cook for about 30 seconds, until you can smell the garlic. Add prepared squash. Add chicken broth, just enough to cover the squash. (Simultaneously prepare cinnamon croutons). Let squash cook until tender when fork tested. Remove from heat.

Spoon out the squash and put in to blender, do it in several batches so as to never fill the blender more than half full. Release the steam by removing the vent at the top of the blender cap. Pulse the squash and puree for about 20 seconds each batch. Poor pureed squash into large bowl. Continue until all squash has been pureed.

If the pureed squash is too thick for preference, add some of the broth mixture and stir until preference is met. Add a dash of salt and some ground pepper to taste.

Serve with cinnamon croutons.