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Roasted Butternut Squash Soup

With Roasted Seed Garnish


1 - Medium Butternut Squash 

3 - 4 Carrots

1 Onion

5 cups Chicken or Vegetable Stock

1 Tablespoon Milford Spice Company Rubbed Sage

1 Tablespoon MSC Farmers Market Veggie Soup Blend

1/4 Teaspoon MSC Italian Black Truffle Salt

Olive Oil

Salt and Pepper

Sour Cream (or Plain Greek Yogurt)

This is a quick and easy fall favorite.

Preheat oven to 425

Peel and roughly chop the vegetables, reserving the squash seeds for garnish and the peels for your compost.

Toss veggies in olive oil, Rubbed Sage, Farmers Market Veggie Soup Blend, and roast till soften and golden, around 30-45 minutes or longer depending on how large you chopped them.  The longer you roast them the sweeter your soup will be.

Clean, rinse and dry the squash seeds, toss in olive oil and Italian Black Truffle Salt (Kick Salt or Raviensview Rosemary Garlic also works great here) and roast till golden Brown about 20 minutes 

Add the roasted vegetables to a pot and cover with stock.

Simmer for about 30 minutes.

Blend till smooth with an immersion blender, add whole milk to achieve desired consistency and a pat of butter.  

Taste and adjust seasonings with Salt and Pepper.

Top with Sour Cream, fresh Sage, toasted Seeds and a drizzle of  sesame seed oil. 


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