I love this time of the year. FALL is upon us. I enjoy the bounty of this season. Fall brings us so many wonder vegetables like squashes, apples, pumpkins, parsnips, cabbages and so much more.  Well I found the most beautiful butternut squash and decided to make it two ways. A vegan Roasted Maple Butternut Squash soup and a Raw Butternut Squash and Red Cabbage Slaw. The bought were divine. This soup is so sweet, buttery and has a little kick. I hope you enjoy it as much as I did. Oh yes! Remember to Set the Table with Love

Ingredients

1 (2-3 lb) butternut squash, peeled and seeded

3 Tbsp olive oil ( 1 tbsp will be used for roasting)

2 cups low sodium vegetable broth

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

1/4 tsp cardamom

1/4 cup maple syrup

pinch of sea salt and cayenne pepper to taste

Directions

Peel and roughly dice squash, drizzle 1 tbsp of olive oil over the squash, then roast for about 35 minutes or until squash is tender, not mushy.  This soup has lots of texture. Add roasted squash to a Ninja,Vitamix or high-powered blender, stir in maple syrup, all your spices, vegetable broth and add the remaining 2 tbsp of olive oil. Blend. You can add more vegetable broth, if you want a thinner soup.  If you need more seasoning add sea salt and cayenne pepper to taste. The soup should be still warm, but if it is not, add it to a pot and warm it up for a few minutes.  Bowl your soup and drizzle a little olive oil over the top before serving and as Chef Elliott Farmer said, add a few chives and it’s the bees knees. 😁

This makes about 6 small servings of soup.