Butternut Squash Soup with Pumpkin Seed Oil
- 1 large butternut squash
- 2 Tbsp butter
- 3 cloves garlic
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 2 Cups water, coconut milk, or cream, depending on desired creamyness
- 2 Tbsp brown sugar
- 1/2 tsp cayenne pepper
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 clove
- dash of nutmeg and cinnamon
- pumpkin seed oil
Cut the squash in half lengthwise. Careful, those buggers are tough. Scoop out the seeds and fill those spaces with the brown sugar and butter. Place in a baking dish with about 2 inches of water in the bottom. Bake covered at 375 degrees. Once the squash is very soft, remove the foil and let the tops caramelize for about 15 minutes. Remove from oven and let cool enough to handle. When cool, scrape the meat of the squash out with a spoon and reserve for later.
Saute onion, garlic, and celery in a pot until the onion is translucent. Add broth, water (or cream, or coconut milk) spices and bring to a boil. Reduce heat and simmer. Add squash and continue simmering for about 20 minutes. Place soup in blender and puree. Careful blending hot liquids, they expand violently. Serve in nice bowls and drizzle with pumpkin seed oil. Drizzle slowly as the oil is quite heavy and may sink into the soup if poured quickly.