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Butternut Squash Soup

You can find the original recipe for this soup on Love & Lemons.  Below is my take on the recipe, enjoy!

> 3lbs peeled and chopped butternut squash

> 2 small yellow onions or 1 large - sliced

> 4-5 cloves garlic - crushed not chopped 

> 2-3t fresh ginger, or 1-2t dried - minced

> 2 medium carrots - sliced

> 2 honey crisp apples - sliced

> fresh rosemary ~ about 3-4 sprigs

> fresh sage ~ about 1-2T, chopped 

> fresh thyme ~ about 5 sprigs

> 2t cinnamon

> 2t all spice

> 1/2t cayenne *more or less depending on taste

> 3/4t- 1t ground nutmeg

> 1/2t ground clove

> 1-1.5t black pepper or to taste

> 2t salt or more to taste  

> 1/4 C butter *can be regular or vegan 

> 1/2C oat milk or milk of choice

> 3C chicken broth *or veggie broth if you want recipe vegan

> 3 bay leaves

> toasted pepitas/ pumpkin seeds

Mise en place: slice up onions, carrots, apples, and butternut squash.  In  mortar and pestle, combine all spices, s&p and grind together to begin fusing the flavors. Crush garlic cloves with side of knife, chop and mince ginger. 

Preheat oven to 375 F.  Onto a baking sheet, add butternut squash, onions, apples, and carrots.  Coat and toss with olive oil and about half the cinnamon, allspice, cayenne, nutmeg, and cloves.  Nestle sprigs of thyme and rosemary into chopped veggies.  Roast for about 30-45 minutes. 

When the roasting medley has about 5-10 minutes left, bring an 8 qt. stock pot to temperature. Drizzle olive oil and and then add in crushed garlic and minced ginger.  Cook until fragrant, about 2 minutes.  Add in roasting medley, sans sprigs of thyme and rosemary, and continue to sauté for about 5 minutes over medium- low to medium heat.  Add in 3C broth.  Bring to a simmer, add in 3 bay leaves, remaining spice mixture, chopped sage and cover for about 15-30 minutes (depending on how much time you have). 

Once soup mixture has simmered to your liking, blend all ingredients in either a high power blender or using an immersion blender until smooth and creamy.  Add in butter and milk to your liking to help round out flavors. 

Serve in a bread bowl or with crusty bread and top with slightly salted and toasted pepitas and some fresh chèvre. 

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