Creamy Butternut Squash Soup (Vegan)

• 1 Tablespoon Butter (I Used Earth Balance)
• 1/2 cups Onion, Sliced
• 1/2 whole Jalapeno, Seeded, Sliced
• 2 leaves Sage, Diced
• 2 pounds (2 Pounds Should Yield 6 3/4 Cups) Butternut Squash, Peeled, Cut Up Into Chunks
• 4 cups Vegetable Or Chicken Broth
• 1/4 teaspoons Cinnamon
• 1 cup Coconut Milk From Carton (Do Not Use Canned)
• Optional For Garnish: Goat Cheese, Maple Bacon, Pumpkin Seeds Or Even A Dash More Cinnamon

1. In a large pot over medium heat, add butter, onion, jalapeno and sage. Cook for about 8 minutes or until onions are translucent. Add butternut squash and broth. Cook for 20-25 minutes or until squash is fork tender.
2. With a hand immersion blender, process the squash until smooth. (If you do not have a hand immersion blender use a slotted spoon to take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes to allow the flavors to combine and soup to thicken.
3. Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.

butter, onion, butternut, vegetable or chicken, ubc, coconut milk, goat cheese

Taken from tastykitchen.com/recipes/soups/creamy-butternut-squash-soup-vegan/ (may not work)