Butternut Squash Soup

Butternut Squash Soup

Nicole Jimenez

The hardest part of putting recipes into writing is deciding on what to call the recipe. Even though we’re calling this a Butternut Squash soup, it’s loaded with a bunch of other veggies. That said, it’s a delicious soup that gives all the signs of soup season. Even though it’s a smooth soup, its hearty and comforting and filling and so good. Also, FYI, you can totally substitute butternut squash for Kabocha or Delicata or do a mix of squashes. I've had it different ways and its always SO GOOD!! Give it a try.

1 Butternut Squash
3-4 Celery Stalks
3-4 Carrots
1 Medium Yellow Onion
4-5 Garlic Cloves
5-6 Cups Broth
4-5 Tablespoons of Butter
1 Spoonful of Organic White Miso
2-3 Tablespoons Maple Syrup
Seasonings: Sage, Thyme, Salt & Pepper
Toppings Suggestions: Pumpkin Seeds, Creme Fraiche,
Spicy Chili Crisp, Brown Butter Sage

Cut your squash in half. Remove the seeds. Brush the flesh-side with Olive Oil. Season with salt & pepper. (Other suggestions: Sage, Thyme) Roast at 375 for 45minutes to an hour. (or until you can stick a fork in it easily). Let cool.

While the squash is roasting, rough chop celery, carrots, onion and garlic. In a pot, add butter and veggies. Brown for 5-7 minutes until veggies soften (But don’t let them burn). Add Broth to pot and let veggies continue to soften on medium low heat.

Once the squash is cooled enough to handle, scoop out the flesh and remove the skins. Add the flesh to the pot and let everything combine. Add white miso and maple syrup, as well as any herbs you like (I added more sage and thyme).

Blend everything in a blender or with a hand-held immersion blender until smooth. Season to taste. Topping Suggestions: I topped with Creme Fraiche and a few pumpkin seeds. I’ve also used a spicy chili crisp and it was AMAZING!! IF you try this recipe, I’d love to hear your feedback. Let me know what you think.

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