Soup season is among us, I don’t make the rules so here’s a butternut squash soup recipe.

• 3 cups of butternut squash
• 1 cup of chopped leeks
• 1 small head of garlic
• 1-inch ginger
• 1 tsp fenugreek
• 1 tsp salt
• 1 tsp black pepper
• 2 pears (about 1 1/2 cups)
• 1 tbsp tahini paste
• 4 cups of vegetable stock

method

on a sheet tray with parchment paper, add the squash, leeks, garlic, and ginger. season with the fenugreek, salt and pepper, and olive oil. Roast at 390F/198C for 20 minutes. Remove the leeks and continue to roast the garlic for 15 more minutes.

chop your pears into cubes. remove everything from the sheet tray and add to a blender along with the tahini paste and vegetable stock. blend until smooth. transfer into a bowl and top with pistachios (or whatever nuts or seeds you have) and chili flakes. enjoy!