MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy And Healthy Miso & Butternut Squash Soup
Categories: Soup
Yield: 6 Servings

1 Butternut squash
2 tb Extra virgin olive oil
1 ts Sea salt
1 ts Black pepper
2 tb Italian seasoning
1 Garlic head
1 Granny Smith apple;
- rough chopped
1 c Fennel bulb; rough chopped
2 Carrots; rough chopped
3 Shallots; rough chopped
1/2 c Fennel stalk; rough chopped
2 tb Miso paste
1 tb Maple syrup
4 c Vegetable broth; up to 5 c
Fennel fronds
1/4 c Toasted pumpkin seeds
2 tb Vegan ricotta

Preparation time: 15 minutes
Cooking time: 65 minutes

A delicious fall squash soup recipe to warm your spirits!

Preheat your oven to 450°F. Cut your butternut squash in half,
lengthwise by spearing your squash in the middle and gently (and
slowly) pressing down on the knife with the heel of one hand, while
holding the gourd with the other hand. Repeat this until the entire
squash is cut in half. Rub the top of the flesh with 1 tb olive oil
(skip if you want this to be oil free). Season with 1/2 ts salt and
1/2 ts black pepper, as well as 1 tb of Italian seasoning. Place the
two halves on a sheet pan, flesh side up.

Slice the garlic head in half (around the middle) and wrap it in foil.
Place it on the same sheet pan as the butternut squash.

Place the apple, fennel, carrots, and shallots on a separate sheet
pan, lined with parchment paper. Drizzle with olive oil (or veggie
broth if you want it oil free), and season with remaining salt and
pepper and Italian seasoning. Place both sheet pans in the preheated
oven. Remove the vegetable sheet pan at around 35 minutes (when
apples are browned) and the squash sheet pan at 55 to 65 minutes
(when squash is fork tender). Allow everything to cool to room
temperature.

Remove the seeds from the squash by using kitchen shears and a large
spoon. Then, scoop out all the flesh and place in a high-powered
blender, together with roasted veggies and fruit, and roasted garlic.
Add miso paste, maple syrup, and 4 cups of vegetable broth. Blend on
high until silky smooth. If too thick, add additional vegetable
broth. When serving, garnish with fennel fronds, toasted pumpkin
seeds, a little vegan cheese, and a quick drizzle of olive oil. Maybe
even another turn of that cracked black pepper!

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
easy-healthy-miso-butternut-squash-soup-recipe/>

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