butternut squash soup

Prep time:  1 hour and 50 minutes
Servings: 6

Ingredients:
One healthy sized butternut squash
4 tbsp. butter
1 quart vegetable stock (see my previous recipe for this)
2 tbsp. millet flour
1 tsp. sea salt
1 tsp. cinnamon

Preheat oven at 350°. Wash whole squash. Poke holes around the squash with a fork. Bake squash in a baking dish for one hour and twenty minutes, then let cool for 10 minutes. Slice it in halves and scoop out and discard the seeds. Then separate the squash from the skin with the spoon. Puree half the squash to half a quart of the vegetable broth in a blender.  Pour into a stockpot on the stove and put on low. Do the same for the other half of the squash. Add millet flour, salt, and cinnamon. Bring to medium heat. Allow mixture to boil, stirring constantly, for 10 minutes. Reduce heat, then place in bowls and sprinkle with cinnamon.