Roast your butternut squash

Preheat your oven to 400F. Halve your butternut squash, remove the seeds and season with neutral oil of choice and salt and pepper. Place your squash face down on a nonstick baking mat lined tray and bake in the oven at 400F for about 30-40 minutes. It should be fork tender. Let it cool and then remove the skins.

Once your squash has cooled a little bit, scoop out about 2-3 cups of the roasted flesh for the recipe.

Prepare your soup base

Slice your onion and garlic and heat a few teaspoons of neutral oil in a pot. Once the oil is hot, add your onions first, sauté until tender and aromatic, then add your garlic along with your fresh herbs. Sauté for another few minutes, being careful not to brown.

Next add your roasted butternut squash to the pot, sauté for 1-2 minutes and add your vegetable broth. Bring it to a boil, reduce to a simmer and let cook on low heat, loosely covered with a lid, for about 8 minutes.

Blend your soup!

Turn the heat off and transfer your mixture into a blender along with miso paste and your non-dairy milk. Blend on high until completely smooth, about 1-2 minutes. Alternatively, you can use a hand immersion blender. At this point, you can adjust the texture to your liking--add more vegetable stock if you prefer it looser/silkier and add more plant milk if your soup needs added creaminess.

Taste and adjust with salt and pepper as needed.

To serve, drizzle with optional evoo, garnish with crushed roasted hazelnuts or fried sage leaves for crunch and aroma.