Ground and Calm Butternut Squash Soup

Yield: 6 servings | Prep time: 15 minutes | Cook time: 40–45 minutes

Ingredients

· 2 Tbsp olive oil or butter

· 1 medium yellow onion, chopped

· 2 cloves garlic, minced

· 1 (2–3 lb) butternut squash, peeled, seeded, and cubed (about 6 cups)

· 1 medium carrot, peeled and chopped

· 1 apple, peeled and chopped (optional, for natural sweetness)

· 2–3 tsp Ground & Calm Spice Blend, plus more to taste

· 4 cups vegetable or chicken broth

· ½ cup heavy cream or full-fat coconut milk (plus more for drizzling)

· Salt and black pepper, to taste

· Toasted pepitas and a drizzle of cream, for garnish

Instructions

1. Bloom the spices. Warm the olive oil in a large pot over medium heat. Add the onion and cook 5–6 minutes until soft and translucent. Add the garlic and the Ground & Calm Spice Blend and stir constantly for about 30 seconds, until fragrant: this blooms the cumin, coriander, and fennel.

2. Build the base. Add the butternut squash, carrot, and apple (if using) and stir to coat in the spices. Pour in the broth and bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes, until the squash is completely tender.

3. Blend. Remove from heat and blend until silky smooth, using an immersion blender or working in batches in a countertop blender (vent the lid for steam).

4. Finish. Return the soup to low heat and stir in the cream. Taste and adjust: add more Ground & Calm Spice Blend for warmth, a pinch of salt only if needed, and black pepper to taste. Thin with a splash of broth if it's thicker than you'd like.

5. Serve. Ladle into bowls and garnish with toasted pepitas, a swirl of cream, and a light dusting of the spice blend.

Notes

· On the blend: Because it contains asafetida, licorice, ginger, turmeric, and raw sugar, a little goes a long way: start with 2 teaspoons and build up. The raw sugar helps caramelize the vegetables and round out the squash's sweetness, while the asafetida and ginger add a savory-sweet depth.

· Make it vegan: Use olive oil and coconut milk instead of butter and cream.

· Make ahead: The bisque keeps 4–5 days refrigerated and freezes well for up to 3 months; stir in the cream after reheating.

· Roasted variation: For a deeper flavor, toss the squash and carrot in oil and a teaspoon of the blend and roast at 425°F for 25–30 minutes before adding to the pot.