Butternut Squash Soup
Servings: 8 cups
Ingredients
- 1 large butternut squash
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large garlic cloves, minced or pressed
- 1 tablespoon freshly grated ginger
- 6 cups chicken or vegetable stock
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1/8 teaspoon Aleppo pepper, or other hot chili powder
Instructions
- Preheat oven to 400°F.
- Cut butternut squash in half and remove seeds. Set squash cut side down on a rimmed baking sheet and add enough water to fully over the bottom of the pan. Place it in the oven and bake for 45 minutes to an hour, until the squash is fork tender.
- Place the seeds in a small pot of salted water and simmer for 15 to 20 minutes. Drain them and set them on a plate to dry.
- Once the squash is tender, remove the pan from the oven and allow it to cool until you can handle it without burning yourself. Scrape the squash away from the skin and reserve. You need approximately 6 cups of cooked squash for the soup.
- Place a soup pot on the stove over medium high heat. Add the olive oil and heat it until it shimmers. Add the onion, garlic, and ginger, and cook for 3-4 minutes, until the onion begins to color. Add the squash and stock. Stir to combine.
- Cover and simmer for 15 to 20 minutes, until the onions are tender. Remove the pot from the heat and puree smooth with an immersion blender.
- Add the lemon juice and taste. Add salt and more lemon juice, if necessary.
- To toast the seeds, place a medium skillet over high heat. Add the butter. Once it melts, add the seeds and stir to coat. Season with the cinnamon and Aleppo pepper and continue to stir the seeds until they begin to pop. Drain them on a paper lined plate.
- To serve, ladle the soup into small bowls (I like to use small ramekins or mugs for this soup). Top with a dollop of plain Greek yogurt or creme fraiche, and a scattering of the freshly toasted seeds.