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!