I used to beg my mom to make me this soup for me growing up. It is delicious, comforting and the epitome of fall. I like to make a big batch and eat a bowl for lunch all week. This recipe is better then I've ever had in a restaurant and it is so easy to make. You're friends will be so impressed!
Butternut Squash Soup
Serves 8

1 butternut squash
2 large onions
3 cloves of garlic
2 tablespoon olive oil
1 teaspoon chopped thyme (I prefer fresh but you can use dried)
1 teaspoon red pepper flake
1/2 teaspoon ground black pepper
3 cups of vegetable or chicken stock
3 tablespoons white miso paste (the secret ingredient, trust me, it is amazing)

Start out by chopping the onions and garlic. 
Add to heated stock pot over medium flame with olive oil, thyme, red pepper flake and black pepper. 
Cook uncovered for 10-15 min until the onions are tender. 
Stir occasionally.

Peel the butternut squash and remove seeds (save seeds in a bowl) chop squash in to chunks. Add squash to onion mixture and stir. 
Pour in the vegetable stock and bring to a boil, cover, and cook over low heat for 30 to 40 minutes until the squash is soft. 

Pour squash mixture into blender, add miso paste and puree (you may have to do this in two batches depending on the size of your blender). 
Top with tamari squash seeds (see recipe below) and serve with a crusty piece of bread. 

{ps. no need to add salt, the miso paste is plenty salty}

Tamari Roasted Squash Seeds
squash seeds (or pumpkin)
2 table spoons tamari (soy sauce)

Preheat oven to 350. Remove any squash remaining on the seeds. 
Coat seeds in tamari and spread evenly on tin foil lined baking sheet. 
Bake for approx. 10 minutes until crispy. 

Perfect for a snack or to top the squash soup.