Ingredients
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
Preparation
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
