Butternut Squash Almond Bisque

1. Heat the oil in a large stock pot over medium heat. Add the onion, carrot, celery, and ginger and cook for 10 minutes until softened, turn the heat down if it starts to brown or stick to the bottom of the pan. Add the butternut squash and cook for another 5 minutes. 2. Add the vegetable broth, soy sauce, 1 tsp of salt, cinnamon, and nutmeg. Bring to a boil then turn the heat down and simmer for 10 minutes, or until the squash is very tender. Turn off the heat, remove the cinnamon stick and stir in the almond butter. 3. Blend the soup with an immersion blender or upright blender (be careful to vent if blending hot soup) until it's smooth. Return to the pot and add salt and [lots of] black pepper to taste. 4. To serve, garnish with your choice of toppings, or keep it simple with some freshly ground pepper and a drizzle of olive oil.