Roasted Butternut Squash Soup

Ingredients

1. 1 large butternut squash

2. 3 tablespoons olive oil

3. 1 large shallot

4. 1 bay leaf

5. 5 large cloves garlic

6. 1 teaspoon cumin seeds

7. Salt to taste

8. Pepper to taste

9. Pinch of cinnamon

10. Pinch of red pepper flakes

11. 3 cups vegetable broth

12. 1/4 cup creme fraiche [plus more for garnish]

13. Pepitas for garnish [optional]

Prep time: 15 minutes

Cook time: 1 hour & 15 minutes

Total time: 1 hour & 30 minutes

Servings: 4 large bowls

Soup can be stored in fridge for up to a week & also kept frozen in freezer for up to 2 months.

Steps

1. Preheat oven to 350 [F] degrees & line a baking sheet with parchment paper.

2. Half a large butternut squash & core out the seeds. Finely dice shallot & garlic cloves.

3. Cover the inside of the squash with 2 tablespoons olive oil, salt & pepper - enough to coat the entire surface area.

4. Bake squash skin-side up for 50 minutes or until squash is fully cooked & skin comes off easily. If you can stick a fork through the meat easily, it’s cooked. Let cool for 5 minutes on the counter.

5. With 10 minutes left of cooking the squash, in a big pot, sauté diced shallot & the bay leaf with remaining tablespoon of olive oil until shallot is translucent, about 4-5 minutes on medium heat. Then add finely minced garlic & all of the spices & sauté for 5 more minutes.

6. Remove bay leaf & add shallot & garlic spice mix to a blender. [Alternatively, if you have an emersion blender, you can just add the roasted squash to the pot & blend together.]

7. Remove squash skin & add cooked squash to the blender.

8. Add 3 cups vegetable broth to blender along with some salt & pepper to taste. Blend soup until a thick purée forms.

9. Pour soup back into pot on low heat & add creme fraiche & more salt & pepper if needed.

10. Serve immediately & top with pepitas & a dollop of creme fraiche if desired.