Fall Vibes Butternut Soup

 
Fall calls for soup, warm spices, and squash dishes and this recipe ticks all those boxes. The rich flavor of allspice, clove, and cinnamon are cooked straight into the broth along with the taste of 4 types of onion and 2 types of mushrooms! 

You may look at this recipe and think "man this ingredients list has a lot in common with her wood witch udon soup" and that would be because this soup my way of using up all the leftover broth ingredients from that video. Then this soup was fucking delicious! I'll put substitutions by the ingredients that are a bit more difficult to find so that you can make it using things you can find in any standard grocery store. 

If it seems like too much work, you might get away with simmering the spices and herbs in store bought veggie broth for 20 min and using that but I haven't tested that so no promises!!

Click here for the video

Fall Vibes Butternut Soup

Makes ~6 cups

Takes 2-3 hours. 30min -1 hr active time depending on your chopping speed

Ingredients:

• broth
• 1 sweet apple, sliced thin
• 5 garlic chives, chopped large (sub: normal chives)
• 1 negi aka Japanese leek, sliced open and chopped large (sub: the whites of 1 large or 2 med/sm leeks)
• 2 scallions, chopped large
• 2 small king oyster mushrooms, chopped (sub: 1 portobello or 4 baby bellas)
• 1/2 yellow onion, sliced thin
• 2 medium carrots, sliced thin
• 4 stalks celery, chopped
• 1 head garlic, cut in half
• 1/3 cup dried shiitake mushrooms
• 2 tablespoons olive oil
• 1 tablespoon 100% pure maple syrup
• 1 teaspoon cloves
• 1 teaspoon black peppercorns
• 1 teaspoon allspice
• 2 cinnamon sticks
• 5 sprigs thyme
• 1 gallon water
• salt
• roasted butternut
• 2-3 cups raw butternut squash, cubbed 
• 1-2 tablespoons olive oil
• salt and pepper 
• 1/3 cup raw cashews
• toasted pepitas for garnish
• cashew cream for extra creaminess 

Directions:

1. Mix all of the broth ingredients except for the spices, herbs, and water in a roasting pan. Make sure all the vegetables are coated in the oil and maple syrup.
2. Roast at 300ºF for 1 hour.
3. While that cooks, toss the butternut cubes in the oil, salt, and pepper and spread them on a baking sheet in one layer. Once the broth veggies come out, increase the oven temp to 425ºF and roast the butternut for 20 minutes.
4. Transfer the roasted broth ingredients to a stockpot. 
5. On a dry skillet, toast the clove, black peppercorns, allspice, and cinnamon over medium heat until they are fragrant. 
6. Add the spices, thyme, and water to the pot.
7. Bring to a boil over high heat and reduce for ~1 hour or until it has reduced by half.
8. Strain the broth and salt to taste.
9. Put your broth, roasted butternut, and raw cashews in a high speed blender and blend until smooth. Click here for hot liquid blending safety tips. 
10. Top your soup with pepitas and ground cinnamon and add a bit of cashew cream for texture variation/ more creaminess.
11. Enjoy!!