Butternut Squash Soup with Pepita Brown Butter Drizzle

Yield: 2 quarts

Servings: 4-8

Prep Time: 50 minutes

Cook Time: 1 hour

Ingredients

3 pounds butternut squash, about 2 1⁄2 pounds peeled and diced

2 tbsp olive oil

1 yellow onion, diced

2 cloves garlic, sliced

4 cups vegetable or chicken broth

1 cup milk

2 tsp kosher salt

1⁄4 tsp cracked black pepper

2 tbsp heavy cream, for serving

Brown butter pepita drizzle

4 oz unsalted butter, one stick

2 tbsp walnuts, chopped

2 tbsp pepitas

1 tsp dried chile flake

1 tbsp rosemary, chopped

Kosher salt, to taste

Directions

1. Peel and halve butternut squash lengthwise. Scoop out and remove seeds, discard. Cut

butternut squash into 1 inch pieces.

2. Heat olive oil in a large pot over medium heat. Saute onions and garlic until translucent

and beginning to soften, 3-5 minutes. Add the butternut squash and saute until

beginning to soften, about 20 minutes.

3. Add the broth, salt and pepper. Simmer until the squash is very tender, 25-30 minutes.

4. Meanwhile, make the brown butter topper. In a small pot, heat the butter and walnuts

over medium. Once melted and beginning to bubble, move the pot in a circular motion to

stir. Continue stirring in this motion periodically, about 10 minutes.

5. A thick layer of foam will have risen to the top of the pot. Continuously swirl the butter

mixture at this point and begin to watch it more closely to avoid burning, about 3

minutes. Use a spoon to see the color of the liquid butter below the foam, when light

golden brown add the pepitas, chile flakes, rosemary, and salt. Continue the stirring

motion until the mixture is dark golden brown, 2-3 minutes more. The brown butter

drizzle can also be served with pasta, roast chicken, or steak.

6. Add milk to butternut squash soup and transfer to a blender or use a hand blender to

blend until bright orange and silky smooth.

7. Transfer to serving bowls and drizzle with heavy cream and brown butter pepita topper.