I promised you a fabulous Butternut Squash Soup a few weeks ago when I pureed a five-pounder for my son's baby food. Well, better late than never! This soup is amazing! It pairs perfectly with a crisp salad and apple cinnamon muffins (in fact, that is exactly what we're having for dinner tonight) and is equally as good as a starter to a multi-course dinner.
2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 cloves garlic, chopped
2 3/4 pounds butternut squash, peeled, seeded (reserve the seeds!), and cut into 1-inch cubes
1/4 cup fresh orange juice
coarse salt and freshly ground black pepper
spicy pumpkin (or squash) seeds (recipe follows)
Melt the butter in a large saucepan over medium heat. Add the onion and cook until fragrant, about 2 minutes. Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6-8 minutes. Stir in 4 cups water and bring to a boil. Reduce the heat and simmer until squash is tender, about 20 minutes.
Puree the soup in either a food processor or a blender in two batches. Be careful if using a blender since hot liquids expand! Pour the pureed soup back into the saucepan. Add the orange juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds.
For the pumpkin seeds:
1 cup raw green pumpkin seeds (or, simply use the seeds from the squash you just cut up)
1 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne
1/2 teaspoon coarse salt
2 teaspoons fresh lime juice