½ butternut squash, seeded, peeled and diced
1 Tbsp. onion
½ cup frozen peas
½ cup small pasta shells
½ tsp. cinnamon
1 ½ cup organic low sodium chicken stock
1 ½ cup water

In a pan sauté onion in olive oil until soft. Add butternut squash and continue for 5 minutes or until starting to brown. Add cinnamon, chicken stock, water, peas and pasta. Simmer for 25 minutes.

Separate mixture from liquid and place in a food processor. Begin to blend adding liquid little by little until the preferred consistency is met.