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This Autumn Squash Soup is a staple in my home and you may have caught me making this quintessential fall soup on our @brodo Instagram stories. Here is the recipe in case you missed it!

-Marco

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 tsp cardamom
1/2 tsp ginger
1 cinnamon stick
30 oz Hearth broth
2-4 tbsp 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!

 

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