Creamy Butternut Squash Soup
A tasty way to warm up on a cold Fall or Winter day or to have a nice cup of soup as an appetizer before dinner.
- 2-3 lb. butternut squash, split, seeded and chopped
- Olive oil
- Salt and pepper to taste
- Pinch of dried thyme
- 1/4 cup pumpkin seeds
- 1 medium yellow onion, diced finely
- 1 nub of ginger, peeled and chopped
- 3 ribs of celery, diced finely
- Pinch of cinnamon, nutmeg, clove
- 1 qt. vegetable stock
- 1 cup of The Farmer’s Cow milk or cream
Preheat the oven to 350 degrees. Brush the butternut squash with olive oil and season with salt, pepper and thyme and place on a sheet tray, flat side down. Roast squash until tender and skin starts to blister, 30-35 min. Cool and skin the squash. If using raw pumpkin seeds, place in an ovenproof dish and toast for 5-7 minutes at 375 degrees.
In a medium-size pot, sauté the onion, ginger and celery on medium heat. Once fragrant, add the cinnamon, nutmeg, and clove and cook for 1 minute. Now add butternut squash and enough broth to cover completely. Simmer for 10-12 minutes, stirring constantly. Remove soup from the stove and set aside for 5-7 minutes. Using a blender, puree the soup in batches, adding extra broth if necessary. Pour pureed soup back into the same pot and add the milk or cream. Slowly reheat the soup until hot. Be careful not to boil it for too long, as the soup may begin to separate. Garnish with the toasted pumpkin seeds.