Squash Soup SZN... obviously

The weather is still cold and nothing is quite as comforting as a bowl of warm creamy soup.

I liked using a combination of squashes whenever working with them. That way I can get the starchiness, and sweetness from all the different varieties.

Bumped up the veggies and flavor with some celery, onions, garlic, and shallot.

While everything was roasting in the oven, I wanted to get started on a brown butter condiment. Fried sage, pumpkin seeds, Chile crunch, and fermented honey to round things out.

More brown butter to start the soup, before bringing everything together with some white miso paste, and vegetable stock.

Pro Tip - I like leaving the skin on the squash while roasting, I think it cooks better, and is easier to scoop after its cooked.