Butternut Squash, Mushroom, and Leek Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• ½ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• Dash cayenne or red pepper flakes
• 4 cups vegetable broth, plus more as needed
• Butternut Squash, Mushroom, and Leek
• Olive oil
• Toasted pumpkin seeds or nuts

Instructions

1. 1How to: Heat the oil in a skillet over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Stir in the garlic, salt, ginger, cumin, black pepper, and cayenne. Add the broth and bring to a boil. Decrease the heat and simmer to allow the flavors to blend, about 5 minutes. Stir in the Butternut Squash, Mushroom, and Leek and heat for about 10 minutes. Serve as is or use an immersion blender to purée it to whatever consistency you’d like. Drizzle on olive oil and top with pumpkin seeds or nuts.