The fall soup you've been waiting for. This soup is just like the name says -- sweet and salty. It's a delicious vegan soup and packed with flavor.

Active Time: 10 minutes

Cook Time: 45 minutes

Ingredients

• 1 2lb butternut squash
• 1 small yellow onion
• 3 tbsps olive oil
• 2 unpeeled garlic cloves
• 2 cups vegetable broth
• 1 1/2 tbsps white miso paste
• 1 tsp white wine vinegar
• Salt and pepper
• Hemp seeds and sunflower seeds optional for garnish

Directions

1. Preheat over to 400 and line a baking sheet with parchment paper
2. Cut the squash in half lengthwise and scoop out the seeds. Quarter the onion. Place the squash face down on the sheet pan with the onions and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. 
3. Wrap the garlic in tin foil and place on the baking sheet. 
4. Roast for 45 min or until the quash is tender and browned. 
5. Scoop the flesh from the squash and place in a blender with the onion, peeled garlic, miso paste, olive oil, vinegar and vegetable broth. Blend until creamy and season to taste.
6. Garnish with a spoonful of salty sunflower seeds and hemp seeds.