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butternut squash olive oil pinches olive oil yellow onion stalks celery carrots cayenne powdered ginger salt butternut squash water pints Frangelico freshly ground pepper
Viewed: 20 - Published at: 7 years agoIngredients
- 2 butternut squash, reserve seeds
- 1 teaspoon, olive oil
- 2 pinches, sea salt
- 3 tablespoons, olive oil
- 1 large yellow onion, small diced
- 2 stalks celery, small diced
- 2 medium carrots, peeled small diced
- 1/8 teaspoon, cayenne
- 1 teaspoon, powdered ginger
- 2 tablespoons, salt
- 2 medium butternut squash, peeled,seeded and cut into 1" chunks (reserve seeds)
- 6 cups, water
- 2 pints, heavy cream
- 3/4 cup, Frangelico
- 1/4 teaspoon, freshly ground pepper
Method
- Set oven to 350 F
- Separate seeds from fibrous material and place seeds in a small bowl. Add oil and salt to the seeds and evenly scatter seeds on sheet pan. Remove sheet pan from the oven when the seeds are crispy, 10-15 minutes. This will be part of the garnish.
- Saute onion, carrot and celery with olive oil in an 8-quart pot. Add salt, ginger, cayenne and continue to saute until onions start to become translucent, around 4 minutes. Add water, heavy cream and butternut squash. Bring to a boil then reduce heat to a simmer for 20 minutes.
- Once the soup is complete, add Frangelico, ground pepper and puree the soup with either a blender or an immersion blender.
- *Note: If using a blender, puree in small batches, filling the soup to only halfway. Warm liquids expand in blenders.
- Garnish with the toasted squash seeds
