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: