Ingredients

1 medium butternut squash
2 tablespoons olive oil
salt and pepper
1 small onion, chopped
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
4 cups vegetable broth
3 large carrots, chopped
1 tablespoon tamarind concentrate
2 tablespoons dark miso paste
2 tablespoons maple syrup
1 garlic clove, minced
1-inch piece of ginger root, minced

Cooking Instructions

Heat the oven to 375 degrees. Halve the squash and remove the seeds. Coat with 1 tablespoon of the oil and season with salt & pepper. Bake the squash until very tender (about 45 minutes.)

Heat a soup pot over medium heat. Add the onions and remaining oil and saute until translucent. Add the cinnamon, nutmeg, broth and carrots. Simmer until tender (about 30 minutes.)

When the squash is done, scoop out the flesh and add it to the soup pot. Puree the soup in batches, season with salt and pepper to taste and keep warm over low heat.

In a small frying pan combine the remaining ingredients and cook over medium-high heat for about 10 minutes. Add water or broth as needed to thin to a "drizzling" consistency. To serve, spoon the squash soup into bowls and add a drizzle of tamarind topping.

Makes 4 servings

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recipe courtesy of elliemay.com