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Fall “Squash” Soup

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  • Complexity: easy


  • 2 tbsp. Safflower oil
  • Any squash combo….We are using butternut and acorn!! 4-5 lbs! of squash meat!!
  • 1 Head of celery
  • 3 Carrots
  • 4 Onions
  • 1 Tsp, allspice, cinnamon, nutmeg, and ginger
  • 2 Bay leaves
  • ½ Cup mirin
  • ½ Cup tamari
  • Veg. Stock as needed
  • Salt and Pepper to taste


  1. Heat a large soup pot over medium heat, add oil.

  2. Sauté your vegetables: onion, celery, carrots

  3. Cut up the squash, then coat the squash with oil and salt and pepper and roast at 400 degrees for 25 mins or until they are tender.

  4. Add your tamari, stock, Squash and spices to your pot. Allow to simmer for about an hour until the squash and the spicy have melted nicely.

  5. Using a pureer or food processor, blend the squash to a smooth consistency

  6. If desired, add cream or butter to finish. Stir and serve.

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