This savory soup has all the elements we crave in an autumn soup. Roasted Squash, Brown Butter, Fresh Ginger, Toasted Pistachios. Finished with Fresh Chives, Red Chili Powder from Chimayo NM, and Local Sheep Yogurt. This is a beautiful starter for the Holiday table. Complete this soup with my Green Chili Cornbread. https://www.laurierichardone.com/post/green-chili-cornbread
Season: Autumn/ Winter
Prep Time : 20 minutes
Inactive Cook Time: 35- 45 minutes
Cook Time: 15 minutes
2 large butternut squash 4, small
2 tbsp. olive oil
1 tsp. sea salt, or to taste
a pinch of ground black pepper
2 sprigs thyme tucked into squash when roasting
2 garlic cloves, smashed
2 tbsp.raw honey
1 tsp, fresh ginger
4 cups vegetable stock, or store bought Pacific Organic Vegetable Stock
1/4 cup plain yogurt, optional
1/8 tsp.freshly grated nutmeg
1/4 cup chopped pistachios , toasted
1 cup Shiitake mushrooms, chopped
A squeeze of fresh lemon
Chopped chives, to finish
red chili Powder, to finish
2 tbsp. unsalted butter, browned, optional
Preheat the oven to 400 degrees. Squash can be roasted a day ahead, to cut down on cook time.
1.Line a small baking sheet with parchment paper. Cut the smaller end of the squash off. Cut squash in half and scoop out and discard seeds. Brush each half inside with about 1 tsp. of the oil. Sprinkle the cavities with salt and pepper and tuck a sprig of thyme into each. Place cut-side-down on a baking sheet and roast until tender, 30- 45 minutes.
Remove and let cool, then scoop out and reserve the flesh.
2. In a medium sized pot, add the remainder of olive oil. Add minced garlic, and minced ginger. Saute for 4 minutes. Add the cooked squash,1tsp.salt, and 1/4 tsp. of pepper. Cook for 3 minutes. Add warm stock. Add raw honey if using. Bring to a simmer and cook for 10 minutes. Reserve some of the stock to add if thinner consistency is desired.
Shiitake Mushrooms Method ~ Small Chop on shiitake. Saute in butter or olive oil until tender. Salt and pepper to taste. Squeeze of lemon. Set aside.
Brown Butter Method ~
3.Heat a skillet over medium heat. When the pan is hot, add the butter. Rotate the skillet over the heat as necessary to brown the butter evenly. As soon as the butter is a hazelnut brown, it's finished. Fold it into the soup after you blend it.
Pour the soup in a food processor, or high powered blender. Blend until desired consistency is reached. Add more warm stock if needed. Add brown butter, if using. Fold it into the soup.
Toasted Pistachios ~ In a small hot dry pan, add pistachios and shake the pan frequently so they don't burn. When they start to smell nutty they are done. About 4 minutes. . Chop the nuts into small pieces.
To Finish, ladle the soup into four warm serving bowls. Top with shiitake mushrooms. Add a dollop of yogurt, if using. Toasted pistachios. Red chili powder, Chopped chives. Grate nutmeg on top. Drizzle with fresh lemon. Stores up to 4 days.