It's that time of year: Fall is here and the cool, crisp air makes us long for a warm bowl of soup. This simple recipe is elegant and healthy.
- 1 whole butternut squash, large, halved and seeded
- Kosher salt, to taste
- 2 garlic cloves
- 4 sprigs thyme, fresh
- 1 cup chicken stock
- 2 tablespoon pumpkin seeds, fresh, roasted
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 springs of thyme and one garlic clove in each cavity.
- Place cut side down on the baking sheet and roast until fork tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme, peel the squash, scoop and coarsely chop.
- Combine the squash, one clove of the garlic and 1/2-cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the texture forms a loose puree. Season with salt and pepper to taste.
- Roast fresh pumpkin seeds until just beginning to brown and garnish before serving.
- For a great vegetable dish, eliminate the stock and puree step. Simply scoop the squash from the peel, mash with a fork and season with salt and pepper.For a vegetarian soup, substitute the chicken stock for vegetable stock.