1 large butternut squash (3 lb.), halved and seeded
1 tsp. maple syrup or local honey
3 to 4 cups vegetable stock
¼ cup toasted pumpkin seeds, for garnish
Cilantro oil or chili oil, for garnish
Salt to taste
Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper and place the butternut squash cut-side up on the sheet. Drizzle the squash with just enough oil to lightly coat the top and sprinkle with salt.
Place the squash cut-side down and roast until tender and cooked through, about 40-50 minutes. Set aside to cool.
Scoop the butternut squash flesh into a blender and discard the tough skin.
Add your maple syrup or honey and vegetable broth and puree on high.
Carefully pour your soup into a large pot, adding sweetener and seasoning until you reach your desired taste. Heat your soup over medium heat for 15 minutes.
Serve the soup hot, garnished with oil and toasted pumpkin seeds, and enjoy!