Delicious, Healthy Butternut Squash Soup - cooking recipe

Ingredients

1 butternut squash, small, about 2 lbs
1 tablespoon canola oil
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon ground cinnamon
5 cups reduced-sodium vegetable broth
2 tablespoons cilantro, chopped

Preparation

With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1\" cubes. You should have about 5 cups.
Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
Puree soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).