This Autumn Squash Soup is a staple in Chef Marco’s home and you may have caught him making this quintessential fall soup on our @brodo Instagram stories. Here is the recipe in case you missed it!
INGREDIENTS
2 medium-sized squash (Buy dirty veggies! It means they were grown nearby and haven’t been out of the earth too long)
4 shallots
Sprig of sage
1/2 teaspoon cardamom
1/2 teaspoon ginger
1 cinnamon stick
3 cups Hearth broth
2-4 tablespoons grass-fed butter
Nutmeg
Pumpkin seeds
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 Hearth bone broth
- Simmer for an hour on medium low heat
- Fish out sage and 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!
