This soup oozes Autumn in every spoonful. The perfect comforting dish for those cooler nights or to start your Thanksgiving dinner.
Course Main Course
Cuisine Soup, Squash, Winter
Author Two Market Girls
sesame oil, for drizzling
salt & pepper, to taste
Preheat oven to 425F.
Slice your butternut squash in quarters and scoop out the seeds. Place on a lined baking sheet, along with an onion, quartered and the garlic cloves. Drizzle with sesame oil and sprinkle with salt, pepper, cinnamon, ginger and nutmeg. Withy our hands, rub in the oil and spices all over squash, onion, and garlic. Bake for about 30-40 minutes or until fork tender.
Once the squash has cooled for about 10-ish minutes, scoop out all the meat (leaving behind just the skin and add to your high-speed blender. Add everything else (including onion and garlic) as well, except for your garnishes and blend until smooth.
Top with your choice of garnish. We like chili flakes, coconut milk, and pepita seeds and serve!