ROASTED BUTTERNUT SQUASH SOUP

One of my favorite recipes to welcome the fall season is the butternut squash soup – perfect to warm up on crispy autumn days.  I like the sweet and the nutty flavors – a perfect to warm up on crispy autumn days.  Butternut squash soup is naturally creamy, smooth – so no need to add any dairy.

INGREDIENT:

1 whole butternut squash cut in half

Mirepoix: 1 whole onion chopped, 1 stack of celery chopped, 1 carrot peeled and cut

2 sprigs of thyme

1 clove of garlic

5 cups organic chicken stock 

1 tsp. ground cinnamon

½ tsp. of freshly ground nutmeg

1 tsp. salt

2 tbsp. of olive oil

Freshly ground pepper 

Pinch of ground cloves

Pinch of all spices

Pumpkin and sunflower seeds for garnish (optional)

STEPS:

Preheat the oven to 375 degree F.

Cut the butternut squash in half then season with salt, freshly ground pepper and drizzle with olive oil. Place the springs of thyme on top and roast for about 45 minutes or until cooked through.

Discard sprigs of thyme, take the skin and set a side.

Meanwhile, in a large pot over medium heat, sauté chopped onion, celery and carrots in olive oil for about 5 minutes or until soft making sure to stir frequently.

Add the roasted butternut squash to the pot, Add in cinnamon, nutmeg, clove, all spice and then pour in the broth.

Cook the butternut squash mixture for about 20 minutes by stirring occasionally.

Puree soup in a food processor or high-speed blender until smooth, then pass through a chinois sieve.

Garnish with pumpkin seeds, sunflower seeds and milk.