Ingredients

• 2 tablespoons coconut oil
• 4 cups butternut squash, seeded and cut into 1 inch chunks
• 1 large onion, diced
• 1 tablespoon Earth Balance "butter"
• 3 cloves of garlic, sliced
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 3 cups vegetable broth
• 1 pinch sea salt
• 2 teaspoons ground pepper

Directions

1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. Add butternut squash and onion - saute until squash starts to turn golden brown (approximately 6-7 minutes).
3. Reduce heat to low and add "butter" and garlic - continue cooking for about 10 minutes.
4. Add cinnamon, ginger, cloves, and cayenne pepper - continue to saute until fragrant (approximately 30 seconds to 1 minute longer).
5. Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender (approximately 10 minutes).
6. Return to pan. Taste, and add sea salt and pepper (to taste). Heat through and serve.