Ingredients

1 butternut squash, roasted until soft
1 medium to large onion, chopped
3 cloves of garlic, minced
Salt and pepper to taste
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
4 cups chicken or vegetable stock
1 teaspoon vanilla extract
½ cup heavy cream or coconut cream, optional

Instructions

1. Add olive oil to a large stock pot. Add the onion and garlic and cook, stirring frequently, until softened.
2. Add the roasted butternut squash, either scooped out of the skin or cut into cubes. Add the salt, pepper, cinnamon and nutmeg.
3. Add the chicken or vegetable stock, stir and bring to a boil.
4. After boiling, reduce temperature to low, and simmer uncovered for 10 minutes, stirring occasionally.
5. Transfer soup to a blender or, using an immersion blender, puree the soup in the stock pot.
6. Add heavy cream or coconut milk, if using.
7. Ladle into bowls and top with a drizzle of Bowlcut Chili Crisp and a sprinkle of Yuzu 7-Spice Blend.