Miso Roasted Butternut Squash Soup

Ingredients:

• 4 tbsp miso paste

• 6 tbsp of butter

• 8 oz carrots (1 cup chopped up into small 1 inch pieces)

• 40 oz butternut squash (2.5 lb butternut squash)

• 2 shallots

• 1 onion

• 1 full garlic bulb

• 1 tsp nutmeg

• 1 tsp cinnamon

• salt and pepper to taste

• honey to taste

Garnish:

• creme fraiche or sour cream

• minced chives

• roasted pumpkin seeds

Directions:

• Cut squash into 1 inch pieces and rub with salt and pepper and miso paste

• Roast squash and carrots at 375 F for 45 minutes 

• Add the garlic, chopped onion and shallot with the squash in the last 15 minutes of roasting

• Pour everything into a large pot, add 6 cups of stock/water in and bring to a boil. 

• Once boiling, turn down to low and immersion blend until smooth. Simmer for 10 minutes.

• Serve with pumpkin seeds, chives, and a dollop of sour cream or creme fraiche.

Enjoy!