Roasted Butternut Squash Soup With Spicy Seeds

This is a Williams Sonoma recipe. I have never had a disappointment with any of their recipes. Butternut squash is a favorite of mine and I incorporate much of the iron rich food in our diet during the Fall season.

Roasted Butternut Squash Soup

With Spicy Seeds

Yield: 6 servings

INGREDIENTS

• 1 butternut squash (about 3 pounds)
• 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.