Butternut squash soup with brown butter and toasted pumpkin seeds

Ingredients

• • One 3 to 3 1/2-pound butternut squash
• • 2 tablespoons olive oil
• • 1 pinch sea salt and freshly ground black pepper, plus more to taste
• • 2 sprigs sage
• • 1 cup thinly sliced (1/8-inch thick) leeks, white and light green parts only
• • 1/2 cup thinly sliced (1/8-inch thick) carrots
• • 1/2 cup thinly sliced (1/8-inch thick) shallots
• • 1/2 cup thinly sliced (1/8-inch thick) onions
• • 6 garlic cloves, peeled and smashed
• • 2 tablespoons honey
• • 6 cups vegetable stock, plus extra if necessary

Instructions

1. 1. Preheat oven to 350°F. Line a small baking sheet with aluminum foil or parchment.
2. 2. Cut the neck off the squash and set it aside. Cut the bulb in half and using a spoon scrape out the seeds and discard. Brush each half, inside and out with about 1 1/2 teaspoons of the olive oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender.
3. 3. Remove the squash from the oven and when cool, scoop out the flesh and reserve (discard sage).
4. 4. Meanwhile, using a sharp paring knife or a peeler, carefully peel the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
5. 5. Put the remaining olive oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock, bring to a simmer and cook 15 minutes or until the squash is tender.
6. 6. Add the reserved roasted squash and continue to cook on a gently simmer for about 30 minutes for the flavors to blend. Remove from the heat and using an emersion blender or a regular blender puree the ingredients. Taste the soup and adjust the seasoning. If it is too thick, add a little more vegetable stock. At this point you can, let the soup cool and refrigerate until ready to serve.
7. 7. Before serving gently reheat and add one or both of the following garnishes.
8. BROWN BUTTER GARNISH
9. • 4 tablespoons butter
10. Put the butter in a small pot and place over medium heat. Once the butter has melted, turn down the heat and let the butter cook , whisking frequently. The butter will foam up a bit and then settle down. Continue cooking until the foam turns brown and sinks to the bottom of the pan. As soon as the butter starts to smell nutty and has turned a light hazelnut brown, remove from the heat and pour into the soup. Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.
11. PUMPKIN SEED GARNISH:
12. • 2 cups pumpkin seeds (pepitas)
13. • 1 tablespoon olive oil
14. • 1/2 tsp salt
15. • 1/2 to 1 tsp of freshly ground pepper
16. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper. Combine all ingredients and spread in a single layer on prepared sheet pan. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.