Butternut Squash Soup

Ingredients:
  1             squash, butternut
  1             onion, white
  4 cloves      garlic
  6 cups        stock, vegetable (more or less, depending on the
                consistency you prefer)
  2 tablespoons ghee (or coconut oil, melted)
    teaspoon    salt
  1 tablespoon  maple syrup
1/2 teaspoon    black pepper
                curry powder (to taste (option))
                cinnamon, ground (to taste (option))
                garam masala (to taste (option))

Instructions:
Preheat oven to 400 degrees F. Peel and chop up the butternut, onion, and
garlic. Mix with remaining ingredients until evenly coated. Spread on 1-2
baking pans so that the squash is in a single layer (this way it will
caramelize more). Cook for about 30 minutes, then give it a toss with a
spatula and pop it back in the over for another 15-20 minutes until
the edges of the squash and onions start to turn brown.
Pour 1/2 the veggie broth into a blender and add the hot veggies bit by bit
until well combined. Add more broth as desired for taste and consistency
(using optional spices if desired). Serve with a garnish of cozy fall
things like toasted, spiced seeds, cranberries, walnuts, sprigs of
summer’s last herbs or fresh goat cheese. 


Description:
Don’t let the simple name fool you; this soup is full of rich, complex flavors and is really easy to make! This dish was taught at a Depth of Flavor workshop with Krissy Ruddy. 


Notes: