Spiced Butternut Squash Soup Recipe — Bread & Basil

Ingredients

• 1 very large or two medium (around 2400 grams total) butternut squashes
• 3 tablespoons plus 1/4 cup (40 grams plus 54 grams) extra virgin olive oil, divided
• 2 teaspoons (3 grams) kosher salt plus additional to taste
• 1 teaspoon (2 grams) ground turmeric
• 1 teaspoon (2 grams) ground cardamom (substitute cinnamon if you don’t have it)
• 2 medium (340 grams) sweet onions
• 4 large (260 grams) carrots
• 1 large (220 grams) tart apple, such as granny smith or honey crisp
• 1 tablespoon (5 grams) garam masala
• 6 fresh sage leaves
• 3-4 cups (709-946 milliliters) low sodium chicken or vegetable stock
• 1 cup (236 milliliters) cream or non-dairy milk (if making non-dairy, my preference is cashew milk, see note below recipe)
• Fresh black pepper, to taste
• Balsamic glaze or thick balsamic vinegar, optional
• Fresh parsley to garnish, optional
• Herb Seasoned Sourdough Breadcrumbs , optional (but highly recommended!)
• A dollop of yogurt for serving, optional