Favorite Winter Soup from the Chef of Mother’s Downtown Kitchen

Butternut Squash Soup

1 butternut squash, peeled and diced, seeds removed
1/2 of a sweet onion, diced
2 carrots, peeled and diced
2 stalks of celery, diced
3 thyme sprigs
1 sprig rosemary

2 tbs. olive oil
3 cups water
2 tablespoons maple syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. fresh grated nutmeg
1/4 tsp. ground coriander seeds
1/4 tsp. cayenne pepper

Sweat the first six ingredients in a large sauce pan over medium heat with oil. Once the vegetables begin to soften add the water and bring to a simmer. Allow to cook for approximately 30 minutes or until all veggies are cooked through. Remove from heat, add maple syrup and spices. In small batches blend until smooth in the blender. Serve hot and garnish with toasted pepitas (pumpkin seeds) and walnut oil and fresh cracked black pepper. (Photo shown here with garnish of creme fraiche, sage and aleppo pepper.)

Mother’s Downtown Kitchen

10 NW Minnesota Ave. #100, Bend

Mother’s Juice Cafe

1255 NW Galveston Ave., Bend

 MothersJuiceCafe.com