Miso Butternut Squash Soup

• 2 tablespoons canola oil
• 1 onion medium, chopped
• 3 cloves garlic minced
• 3 pounds butternut squash peeled, seeded and cubed
• 5 cups chicken broth low-sodium, or vegetable broth
• 3 tablespoons miso paste yellow
• 1 handful chopped fresh herbs like thyme
• salt
• fresh herbs for topping, thyme or cilantro
• 2 cups pumpkin seeds raw whole, for toasting
• creme fraiche Drizzle of, for topping, optional

1. In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, yellow miso, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes.
2. Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve.
3. To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 20 to 25 minutes, making sure to check them and toss the seeds periodically so they don't burn!

canola oil, onion, garlic, butternut squash, chicken broth, miso paste yellow, handful, salt, fresh herbs, pumpkin seeds, crueme fraueeche

Taken from www.yummly.com/recipe/Miso-Butternut-Squash-Soup-1851660 (may not work)