Soup for your soul.

This is simply the best squash soup you’ll ever eat!

• 1 large butternut squash
• 1 carrot
• 1 leek, white portion only
• 2 Tbsp. olive oil
• 8 cups vegetable stock
• 1 apple, peeled and chopped
• 1 bay leaf
• 1 tsp of cinnamon or curry powder, or both!
• Sea salt and or dulse flakes to taste
• Freshly snipped chives
• Pumpkin Seeds

Directions:

1. Cut squash in half lengthwise and remove seeds. Place cut -side down on pan and bake at 350 F. until tender, about 45 minutes
2. Chop carrot and leek into 1″ pieces and place in large pot. Gently sauté in oil. Do not brown.
3. Scrape flesh from cooked squash and add to vegetables.
4. Add stock and bring to a boil.
5. Add apple and bay leaf and cinnamon or curry powder to stock mixture. Simmer, uncovered, for 40 minutes.
6. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
7. Garnish with chives and pumpkin seeds