Butternut Squash Soup with Pumpkin Seeds
This is a really flavorful soup that’s great in fall or winter.
Start by making a stock with chicken, carrots, celery, onion, parsley, garlic, peppercorns, and a bay leaf or two. Bring everything to a boil and simmer for 1.5 hours or more.
When the stock has come together, strain it, then reduce it to intensify the flavor.
Next, peel and chop your butternut squash, and sauté it with a chopped onion and garlic, and season with salt and pepper. When everything is caramelized, add it to your reduced stock, along with sprigs of rosemary, thyme, and sage (to be removed later).
Bring everything to a boil, then simmer until the butternut squash is soft enough to puree, then purée it in a food processor. Next, transfer the purée back into a clean pot, add white wine and cayenne pepper and cook long enough to cook the alcohol off, and to bring the soup to a nice consistency. You could also strain the purée, but it will be very smooth as it is, and the bit of texture in the purée is nice in the soup.
While the soup is cooking, toast some pumpkin seeds in a dry pan for a few minutes, and set them aside.
When your soup is about ready, remove it from the heat and whisk in a knob of butter, a bit lemon juice, and season with salt and pepper. Garnish it with a dollop of sour cream and your toasted pumpkin seeds, and enjoy.
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