1/2 teaspoon ground cinnamon, plus additional for garnish
3/4 teaspoon ground sage
1/4 teaspoon salt
1/2 cup heavy cream
1 bag dehydrated apple chips, for garnish
MELT butter in 3-quart saucepan over medium heat. Add onion and garlic cooking until onions are softened. Stir in, quinoa, chicken broth, squash, apple sauce, agave nectar, cinnamon, sage and salt. Bring to a boil. Reduce to a simmer. Cover and cook until quinoa and squash are cooked, about 15 to 18 minutes. Allow soup to cool slightly. Stir cream into soup.
PROCESS soup in batches in blender or food processor, carefully, until smooth. Return soup to saucepan.
SERVE soup warm or at room temperature in bowls, cups or in small glasses as shooters. Garnish each serving with apple chips and sprinkle with cinnamon.