ROASTED BUTTERNUT SQUASH SOUP

Perfect for those rainy days and nights when all you want to do is cuddle up and warm your tummy!

1 butternut squash (any winter squash will work), Vegetable stock (homemade would be perfect), Dark honey, Reserved squash seeds, Olive or Canola oil, 2 Tbs. butter, Salt

Preheat your oven to 400 degrees. Cut your squash in half long ways and set the seeds aside in a colander. Rub the pieces of squash liberally with oil and place them on a baking sheet in the oven. Oiling the squash creates a barrier to moisture loss during the roasting process. Roast until the flesh of the squash turns golden brown and soft, like the texture of a baked potato.

While your squash is roasting, clean the seeds and toss them lightly in olive oil. Spread them one layer thick on a baking sheet and sprinkle them with salt. A sprinkle of sugar, curry powder, or paprika is also a nice accent. Place this tray in the oven, shaking vigorously every five minutes until the seeds are evenly roasted.

Let your roasted squash cool slightly. If the the flesh has darkened and bubbled, or formed a slight skin, peel it off with a spoon and compost. If you have an emersion blender, scoop the rest of the flesh into a saucepan, if not, into the container of a food-processor or blender. Pulse until smooth, adding warmed stock as needed to liquefy the pulp to your preferred consistency.

Taste the soup. It should be sweet and neutral and deeply orange. Salt significantly and mount with butter. Taste again. The Brazilian organic honey will add a deep richness and should be used in moderation. Add honey one teaspoon at a time, tasting your soup as you go. Bring your soup back to temperature. Ladle into bowls and top with roasted seeds.

Serves 4-6

This recipe was courtesy of Beth Maxey and was published in the Seattle Tilth Gipson’s Golden, Inc.

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