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.