Every fall this Autumn Squash Soup is a staple in my home.
2 medium-sized squash (Buy dirty veggies! It means they were grown nearby and haven’t been out of the earth too long)
1/2 tsp Sage
1/2 tsp Cardamom
1/2 tsp Ginger
1 Cinnamon Stick
30 oz hearth Broth
2-4 Tbsp Grass-fed Butter
Slice squash in half, with shallots, loosely cover with aluminum foil and roast on 350 for 2 hours. Roast with the seeds- it keeps things moist and they’re easier to scoop post-roast.
Scoop out the seeds. Snip shallots with scissors and squeeze them into the pot, along with the squash.
-Add sage, cardamom, ginger, and cinnamon stick.
-Cover with Brodo Hearth broth.
-Simmer for an hour on med/low heat.
-Fish out the cinnamon stick.
-Use an immersion blender to blend until smooth. I like to add 2-4 tbsp of grass-fed butter.
-Top with fresh nutmeg and pumpkin seeds and enjoy!
-Store the remainder in a glass jar – it’s great for a couple of lunches or dinners!