Butternut Squash Soup

Serves 6 – 8
Prep time: 25 minutes
Cook time: 55 minutes

Butternut squash has a buttery-rich texture that is ideal for soups. India Tree Mulling Spices along with a hint of fresh ginger and maple syrup adds a warm sweet finish to the pureed soup. In contrast, the velvety smooth soup is garnished with toasted crunchy hazelnuts.

Ingredients

• 1 tablespoon Mulling Spices
• 1/4 of an India Tree Cinnamon Stick, broken into pieces
• 2 tablespoons olive oil, 2 carrots, diced
• 2 ribs celery, diced
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon India Tree Tellicherry Pepper, ground
• 6 cups cubed butternut squash (about 2 lb)
• 8 cups reduced-sodium chicken broth or vegetable broth*
• 1 tablespoon maple syrup
• 1/3 cup 18 percent or 10 percent cream (optional)
• 1/3 cup chopped toasted hazelnuts

Equipment

• Cheesecloth
• Measuring cups – dry
• Measuring cups – liquid
• Measuring spoons
• Large saucepan
• Blender

*For a vegetarian option, use vegetable broth. For a vegan option, use vegetable broth and omit the cream.

Instructions

1. Gather mulling spices and cinnamon sticks in a square piece of cheesecloth. Tie with a string to make a spice bag and set aside.
2. Heat oil in a large saucepan set over medium heat. Sauté carrots, celery, onion, garlic, ginger, salt, and pepper for 4 minutes or until golden. Add squash and sauté for 2 minutes.
3. Add broth and mulling spice bag; bring to boil. Reduce heat to low and simmer for 20 minutes; remove spice bag. Continue cooking for 20 minutes or until squash is tender.
4. In a blender, puree soup in batches. Stir in maple syrup.
5. Serve with cream swirled on top, if desired. Garnish with hazelnuts.