Go Back

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.
Course Soups & Stews
Cuisine American

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!
Keyword vegan
Tried this recipe?Let us know how it was!