Butternut squash soup

As the weather gets cooler, a bowl of butternut squash soup is the perfect comforting meal. Packed with aromatics and herbs like ginger, garlic, and rosemary, this soup is both flavorful and healing.

Ingredients:

• 1 large butternut squash
• 1 medium-sized white onion
• 1 medium-sized yellow onion
• 4-5 cloves of garlic
• ½ tsp crushed black pepper
• Salt to taste
• 2-3 tbsp maple syrup (optional)
• 1 tsp red chili flakes
• Fresh minced rosemary – 1 tsp
• 1 box of Pacifica foods vegetable broth (you can add more if the soup feels too thick)
• ½ tsp fresh grated ginger
• 1 tbsp of oil (I use coconut oil) + plus oil for drizzling the squash with
• Drizzle of non-dairy creamer

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Cut the butternut squash into halves and take out the seeds.
• Grease the butternut squash’s outer layer and poke holes into both halves.
• Place the butternut squash halves face down on a parchment lined baking sheet.
• Bake for 45 minutes or until tender and cooked through.
• Meanwhile, finely chop the onions, mince the garlic, and grate the ginger.
• Place a pot on medium heat and add 1 tbsp oil to the pot.
• Once the oil is hot, toss in the onions, garlic, and ginger and stir for a few minutes until golden-brown and translucent.
• Add in the broth, salt, black pepper, and red chili flakes to the pot.
• Once your butternut squash is ready, scoop the inner flesh using a spoon and put the flesh into your pot.
• Stir to combine the ingredients in the pot and let it simmer for 15-20 minutes (the longer the better). Before you blend, add in the maple syrup.
• After that, blend the ingredients into a creamy soup using an immersion blender (in order to prevent soup from sputtering out, make sure the immersion blender is touching the bottom of the pot when you are blending).
• Garnish with rosemary and drizzle with optional non-dairy cream. Enjoy!