One of the many things I love about fall is the abundance of delicious soups available for the tasting. When I was in Amsterdam, we at this incredible Peruvian restaurant where I drooled over the best Butternut Squash Pumpkin soup I have ever had in my life. No joke. The second time I was in Amsterdam I made sure it was the first stop on my list.
The other day while cruising through
Williams-Sonoma (my fave store during the holidays) they were sampling the most incredible version of
Butternut Squash Soup from Derek Clayton of
Lola in Cleveland, OH. They were serving it in little dixie cups that you drank directly from and the sample included roasted pepitas, julienne cut Granny Smith apples and a pinch of fresh cut cilantro. It was to die for.
I instantly knew what I was bringing to the Thanksgiving dinner table and highly recommend if you are still stumped for what to bring to your next potluck, or your own Thanksgiving dinner table look no further! This
recipe gets it done with a smile on every one's face!
ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS
Ingredients
1 butternut squash (about 3 pounds) (or buy the puree from Williams-Sonoma to save time. Also Trader Joe's offers already cubed butternut squash for your convenience)
Olive oil
Salt
1 teaspoon butter, melted
2 pinches cayenne pepper
1 pinch ground cinnamon
Vegetable oil
2 yellow onions, finely chopped (about 2 cups)
2 medium carrots, chopped (about 1 cup)
2 medium celery ribs, chopped (about ½ cup)
½ jalapeño, seeded and finely chopped (optional)
¼ cup maple syrup
4 cups chicken stock
½ cup heavy cream (optional)
Cider vinegar
1 Granny Smith apple, thinly sliced into matchsticks
½ cup cilantro leaves
Directions
1. Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour.
2. In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside.
3. In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside.
4. When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, if using, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seeds.
Bon Appétit!
