Directions

1. Heat a large pot over medium heat
2. Once hot, add oil, onion, and garlic
3. Sauté for 2 minutes, stirring frequently
4. ⁠Add butternut squash and season with salt, pepper, taco seasoning, and cinnamon
5. Mix well
6. ⁠Cover and cook for 5 minutes, stirring occasionally
7. ⁠Add broth, coconut milk and maple syrup and combine
8. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 12-15 minutes or until butternut squash is tender
9. ⁠Use an immersion blender or standard blender to purée ingredients until creamy and smooth
10. If using a blender, return soup back to pot
11. If transferring to a standard blender, use caution as ingredients are very hot
12. Once blended, cook for an additional 3-4 more minutes over medium heat
13. Serve immediately or re-heat on the stove when ready to serve