When the temperature finally starts to drop in Southern California, there's nothing I want more than nourishing, comforting soups and broths. This butternut squash soup is very adaptable and flexible -- pumpkin or sweet potato can easily be substituted for the butternut squash. I roast the whole butternut squash in the oven when I have time -- then I find this soup is easy to whip up for a quick, comforting meal.

We teamed up with our friends at Bowlcut to create this delicious soup that pairs perfectly with their Chili Crisp and our Yuzu 7-Spice Blend.


1 butternut squash, roasted until soft
1 medium - large onion, chopped
3 cloves of garlic, minced
Salt, to taste
Pepper, to taste
1/4 tsp. cinnamon
1/8 tsp. nutmet
4 cups chicken or vegetable stock
1/2 cup heavy cream or coconut cream, optional


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