Creamy Dreamy Butternut Squash Soup with Roasted Pumpkin Seeds
A perfect soup for the chilly Fall and Winter months. It is healthy, delicious, and simple to make.
Ingredients
- 6 1/2 C butternut squash cubed
- 1 onion roughly chopped
- 6 large carrots peeled & chopped
- 1 parsnip peeled & chopped
- 1 C celery chopped
- 64 oz veg stock
- 2 bay leaves
- 2 tbsp yellow miso paste
- 2 tbsp roasted pumpkin seeds for garnish
Instructions
- -Coat lg pan with olive oil and set to high heat
- -Add veggies, sauté until translucent
- -Add veg stock & bring to a boil
- -after boil, drop heat to low and simmer for 30 mins
- -once veggies are tender, add to blender with ladle in two batches.
- Halve the miso, and add one have to each batch
- -Season with salt
- -Serve in a bowl
- -Add pumpkin seeds to garnish
- Enjoy!