Recipe // Butternut Squash Soup

Ingredients:

→ 1 medium butternut squash, chopped (seeds removed and set aside)

→ 1 large yellow onion, chopped

→ 2 cloves garlic

→ 1 large carrot, chopped

→ 1.5 tbsp olive oil

→ Salt and pepper

→ 2 tsp garlic powder

→ 2 tsp paprika

→ 2 tsp dried thyme

→ 1 tbsp miso

→ 2 cups vegetable broth

→ 1 tbsp tamari

→ 1 tsp agave or maple syrup

→ Juice of half a lemon

Toasted Butternut Squash Seeds:

→ 1 tsp olive oil

→ Sprinkle of salt and pepper

→ ½ tsp za’atar

Toppings:

→ Toasted butternut squash seeds

→ Drizzle of sesame oil

→ Za’atar

→ Fresh flat leaf parsley

→ Chili flakes

Directions:

→ Preheat oven to 400 degrees F. Place the first 4 ingredients into a baking dish. Add the olive oil and seasonings. Toss to coat evenly and bake for 40-45 minutes.

→ While the squash is roasting make the toasted squash seeds. In a medium pan over medium-low heat add the olive oil, seeds, salt and pepper, and za’atar. Tossing frequently for about 5-8 minutes until seeds are fragrant and golden. Set aside.

→ When the squash and vegetables are done roasting, in a high speed blender add the squash and vegetables along with the vegetable broth, miso, lemon juice, sweetener and tamari. Blend until smooth. Taste and season with salt to your liking.

→ Dish up and garnish with the toasted seeds, some sesame oil, parsley, za’atar, and chili flakes. Enjoy!