The Pollan Family Table’s Butternut Squash Soup
Makes about 2 quarts (4-6 servings)
- 7 cups peeled, seeded and diced butternut squash, cut into 1 inch cubes
- ½ cup chopped carrot
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons unsalted butter
2 tablespoons raw shelled pumpkin seeds or pepitas
- organic cooking oil spray
- sea salt
- freshly ground black pepper
- 4 cups low –sodium vegetable broth
- 2 pinches ground nutmeg
- kosher salt
- 1 teaspoon balsamic vinegar glaze
- Spread the pumpkin seeds across a rimmed baking sheet in a single layer and spray lightly with cooking oil. Sprinkle with sea salt and pepper. Bake until lightly toasted, about 10 minutes. Remove from oven and set aside.
- In a large stockpot over medium heat, melt the butter. Add the onion and carrot and sauté until they begin to soften, about 5 minutes. Add the garlic and ginger and stir for 30 seconds. Add the butternut squash and cook, stirring frequently, for 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low and cook, uncovered, stirring occasionally, until the vegetables are soft, 15 to 20 minutes.
- Remove the stock pot from the heat and allow the soup to cool until no longer steaming. Working in batches, ladle the soup into a blender (place a towel on the top when blending to avoid hot splashes) or food processor and blend on high until smooth. Pour the pureed soup into a clean pot. (As an alternative, you can use a handheld immersion blender and puree the soup right in the pot.)
- Return the soup to the heat and add the nutmeg, 2 teaspoons of kosher salt, and black pepper to taste. Stir to blend well, and simmer until hot. Ladle the soup into individual bowls and top each serving with 1 teaspoon of the toasted pumpkin seeds. Add a swirl of balsamic vinegar glaze–about 1/8 teaspoon for each bowl–and serve.
- SOURCE: http://newyork.cbslocal.com/top-lists/the-pollan-family-tables-butternut-squash-soup/