This is my favorite soup to make because it always comes out delicious and takes almost no effort at all. The flavors are also complex enough to impress whoever you serve it to. My crunchy topping adds another yummy factor to it as well.
Butternut Squash Soup:
(Makes about 4 servings)
2 Tablespoons olive oil
2 small shallots diced
1 stalk celery diced
1 carrot peeled and diced
1 quarter-sized slice of ginger, smashed
1 butternut squash peeled and cut into inch-long cubes
2 cups chicken stock (or vegetable stock if you don't eat animals)
Salt and pepper to taste
Instructions:
1) In a medium saucepan heat up the olive oil on medium heat.
2) Add the shallots, celery, carrot and smashed ginger along with a pinch of salt. Stir occasionally and allow to saute for 5 minutes or so. You don't want it to brown at all, just sweat the veggie a bit to build flavor. You also want the shallots celery and carrot to be cut roughly the same size so they cook at the same rate.
3) Add the butternut squash. Stir and saute for a minute or two.
4) Add your stock of choice (should cover the squash completely) and add a lid to the pot. Regulate the heat so it is at a soft boil. Cook until the squash is tender when poked with a knife. This should take only 15-20 minutes if your pieces weren't too large.
^cooked and slightly reduced soup
Now time to garnish it with crispy, crunchy, candied pepitos (pumpkin seeds)
Ingredients:1 Tablespoon butter
1/4 teaspoon salt
2 Tablespoons sugar
pinch nutmeg
pinch cinnamon
1/3 cup pepitos
Instructions:
1) Melt the butter then add everything else and stir until the sugar is dissolved and heat over medium heat until the first pepito pops.
2) Remove immediately from the heat and pour onto a sheet of parchment in a single layer.
3) When it's completely cooled, break it into little pieces and sprinkle it on top of the soup for a yummy garnish.
The Final Product:
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