Peanut Butter and Maple Roasted Butternut Soup
1 large butternut squash
1 large celery rib, diced
1 carrot, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1 tsp grated fresh ginger
3 c filtered water
¼ c shoyu (high quality soy sauce without alcohol or preservatives)
1/3 c unsweetened, unsalted peanut butter (Trader Joe’s has a good one)
½ tsp ground cinnamon
3 T grade B maple syrup
sea salt and fresh ground pepper to taste
cilantro for garnish
Preheat oven to 400 degrees. Slice butternut in half, remove seeds, place face down in a baking dish and add enough water to barely come ¼” up the sides of the squash. Bake for 40-50 minutes.
Heat olive oil in a soup pot over medium heat and add garlic, onion, celery, ginger, and carrot. Saute for 5 minutes. Add water.
Scoop flesh from squash and add to pot. With an immersion blender blend the soup in the pot. Add the rest of the ingredients and immersion blend again. Add more water if soup is too thick.
Eat it for breakfast with another swirl of maple syrup or for dinner with some cilantro. This will knock your socks off.
You can get high quality shoyu from Natural Import.