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.