Curried Butternut Squash Soup with Toasted Squash Seeds and Chives
- 2 large butternut squash, peeled, seeded and cut into chunks
- olive oil
- salt and pepper
- 3 medium onions, minced
- 6 garlic cloves
- 3 T. minced ginger
- 3 T. butter
- 1/2 c. tomato paste
- 4 T. good quality curry powder
- 1/2 lb. butter, diced
- honey to taste
- salt and pepper to taste
- snipped chives (garnish)
- toasted pumpkin seeds (garnish, recipe below)
Toss squash with olive oil and salt and pepper and roast in a 425°F. oven until fully cooked and slightly caramelized. Reserve.
In a large saucepan, cook the onion, garlic and ginger in the butter over low heat until fully cooked, about 20 minutes. Do not brown. Add the tomato paste and curry powder and cook, stirring, about 2 minutes. Add the cooked squash to the pan and enough cold water to cover. Simmer for 45 minutes, then add the butter, honey, and salt and pepper to taste. Blend until smooth and serve hot, garnished with toasted pumpkin seeds and snipped chives.
Toasted pumpkin seeds: in a large sauté pan over medium-high heat, toast
3 c. pumpkin seeds in 1/4 c. grapeseed oil until crispy. Do not burn. Season with salt and pepper.